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Eggplant Caviar for Winter
Eggplant caviar can be served with meat, as an addition to many side dishes, or as an independent dish. The recipe for preparing eggplant caviar for winter without sterilization is simple. Let's take a closer look at it.
Ingredients
Show ingredients
All ingredients for the caviar are finely chopped with a knife, in a meat grinder, or in a blender. It depends on what kind of caviar you want to get: with pieces or a more delicate, homogeneous mass.
Prepare the products for making eggplant caviar for winter without sterilization. The ratio of vegetables should be such that the preference remains with the eggplants. The other vegetables only add acidity, sweetness, and spiciness to the eggplants.
- eggplants - 0.5 kg;
- carrots - 0.25 kg;
- onion - 0.25 kg;
- bell pepper - 0.25 kg;
- tomatoes - 0.6 kg;
- hot pepper - ¼ pod;
- salt - 1 tbsp. (without a heap);
- sugar - 0.5 tbsp;
- vegetable oil - 120 ml;
- 9% vinegar - 1.5 tsp.
Preparation
- For the caviar, choose ripe eggplants of elongated shape. Wash the fruits, dry them with a towel, and then cut them into small cubes with the skin on. It will be convenient to first cut the vegetables into circles, and then cut the circles into cubes. Many varieties of eggplants have bitterness, so before we start frying the eggplants, we will remove the bitterness from them. Place the chopped cubes of vegetables in a deep bowl. Dissolve 3 tbsp. of salt in 1 liter of water. Pour the slices of eggplants in the bowl with salty water for 40 minutes.
- While the eggplants are soaking in the brine, take care of the other components of the caviar. Finely chop the peeled onion with a knife.
- After peeling the carrots, wash them thoroughly and grate them on a coarse grater.
- Cut the bell pepper to remove the seeds. Remove the seeds, wash, and chop the pepper into sufficiently small cubes.
- Wash the tomatoes. After peeling the tomatoes, cut them into small cubes.
- Remove the eggplant cubes from the brine. Squeeze the eggplant slices from excess moisture and place them in a well-heated (with vegetable oil) frying pan. Stirring, fry the eggplant cubes until lightly golden.
- Fry the grated carrots, chopped bell pepper cubes, and onion separately from each other. In a saucepan, stew the tomato slices.
- Combining all the prepared components of the caviar, salt, pepper, and then add sugar. Add hot pepper to taste. Place the vegetables in a deep frying pan or cauldron. Put it on the heat and gradually bring to a boil. Covering with a lid, stew for 40 minutes. 10 minutes before it's done, add 1.5 tsp. of 9% vinegar to the caviar.
- Transfer the hot eggplant caviar into a clean, sterilized container. Sealing with a lid, turn the jar upside down on its neck. Wrapping it with a blanket, let it cool under the blanket for 12 hours.
- From this portion of ingredients, you will get a 720 ml jar, and also a little extra eggplant caviar for tasting. If you are making eggplant caviar not for winter but to eat right away, then there is no need to add vinegar to the caviar.
