How to cook eggplant caviar without vinegar for the winter at home

Eggplants are full of useful minerals and amino acids, therefore they are suitable for proper and dietary nutrition. To diversify the diet, housewives process eggplants and prepare delicious and tender caviar from them. And caviar is made more useful by the absence of vinegar in the recipe. Let's consider in detail how to cook eggplant caviar without vinegar for the winter and what ingredients are needed for this.

Selection and preparation of eggplants for caviar

For the preparation of caviar, healthy fruits are chosen. They should be glossy, with a rich purple color, without cracks or other damage. It is recommended to use varieties with soft, juicy pulp without bitterness: Diamond, Black Beauty, Behemoth. The size of the fruit does not matter.

Important! If eggplants are harvested from their own garden, it is important not to overexpose them in the garden. Ripeness is determined by size, glossy sheen and green stalk. If not harvested on time, the pulp will acquire a bitter taste and become hazardous to health.

The vegetables are washed under cold running water and wiped dry with a clean towel. If the eggplant is bitter, remove the peel, cut the pulp into cubes and soak in salted water for an hour. Further processing depends on the recipe.

How to cook classic eggplant caviar for the winter without vinegar

Classical recipe popular with experienced and novice cooks. The caviar is juicy, tender and aromatic. Sterilization is used to prepare cans. This snack is kept in the refrigerator. It is served with meat, fish and vegetable dishes.

List of ingredients for cooking:

• 800 g eggplant;
• 1 onion;
• 200 g bell pepper;
• 150 g tomatoes;
• 60 ml of vegetable oil;
• 3 cloves of garlic;
• 1 bunch of parsley;
• 1 bunch of dill;
• 60 g of salt;
• 20 g ground black pepper.

Cooking technology:

1. Rinse the eggplants, cut off the stalk. Cut into two longitudinal sections and place on a greased baking sheet.
2. Preheat the oven to a temperature of + 180 ° С, place a baking sheet with vegetables in it for 15 minutes.
3. Remove from oven and cool. Peel and cut into equal sized cubes.
4. Rinse the tomatoes and cut into small wedges.
5. Pepper to remove seeds and stalks, cut and add to tomatoes.
6. Peel and chop the onion.
7. Heat vegetable oil in a frying pan with high walls, fry the onion, add pepper and tomatoes to it, simmer over low heat for 10 minutes.
8. Add eggplants and leave for another 15 minutes.
9. Rinse the herbs, chop with garlic and add to the pan. Season with salt and pepper.
10. Turn off the heat and leave the vegetables for half an hour.
11. Sterilize the jars, spread the caviar and cool. Keep refrigerated.

Other recipe options

In addition to the traditional one, culinary experts use other recipes for preparing eggplant caviar without vinegar. Let's consider the most popular ones.

Grinding in a meat grinder

An original appetizer takes 1-1.5 hours to cook. It is stored all winter in the refrigerator and does not deteriorate. Combines with side dishes, making them more juicy and tasty.

Required:

• 900 g eggplant;
• 180 g carrots;
• 400 g bell pepper;
• 400 g onions;
• 800 g of tomatoes;
• 50 g dried dill;
• 200 ml of vegetable oil;
• 70 g salt;
• 70 g sugar.

How to cook:

1. Rinse eggplants, scald and peel. Cut into slices 1 cm thick.
2. Fry in a pan until golden brown.
3. Grate bell pepper on a medium grater or cut into cubes.
4. Scald the tomatoes and peel them off.
5. Chop the carrots.
6. Chop the onion.
7. Stir vegetables and fry in a pan until golden brown. Add dried dill.
8. Cool and mince. Simmer the resulting mass over low heat for 40 minutes, add sugar and salt.
9. Arrange in jars, roll up, wrap in a blanket until it cools completely.

It is recommended to use refined oil for cooking. It is odorless and tasteless that would spoil eggplant caviar.

With the addition of tomato paste

For cooking, use homemade tomato paste. Tomatoes are passed through a meat grinder, salted, pepper and stewed for half an hour. Homemade pasta has a rich taste and aroma.

List of ingredients for caviar:

• 3 kg eggplant;
• 500 ml tomato paste;
• 1 kg of sweet pepper;
• 1 chili pepper;
• 500 g onions;
• 40 g of red ground pepper;
• 1 bunch of parsley;
• 60 g of salt;
• black pepper to taste.

Cooking technology:

1. Rinse eggplants and bell peppers. Peel the stalks and seeds from the pepper, peel the eggplants. Cut in half, season with salt and leave for 2 hours.
2. Fry eggplants on both sides in vegetable oil, cool and mince together with bell pepper.
3. Peel and chop the onion, fry in a pan, add to vegetables.
4. Mix all ingredients, add tomato paste, chopped chili, red pepper and parsley.
5. Bring the mixture to a boil and place in jars. Close the lids and turn upside down until cool. Keep refrigerated.

In pieces in a frying pan

During the cooking process, eggplants retain their shape and firmness, and the caviar is juicy and tender.

Grocery list:

• 1 kg eggplant;
• 1 kg of tomatoes;
• 100 ml tomato paste;
• 200 g sweet pepper;
• 100 g onions;
• 30 g of black ground pepper;
• 80 g of salt;
• 100 g of sugar.

How to cook:

1. Rinse the eggplants, peel and peel, cut into small cubes. Dissolve salt in water and pour over vegetables for 40 minutes.
2. Scald the tomatoes, peel and grate until puree.
3. Peel the bell peppers and cut into thin strips.
4. Chop the onion in half rings and fry in a skillet until golden brown.
5. Add eggplants and peppers to the pan, simmer for half an hour over low heat, stirring occasionally.
6. 5 minutes before the end, add tomato paste and spices, mix.
7. Arrange in banks and roll up.

There are only 28 kcal per 100 g of eggplants, so eating them will not harm your figure. The pulp contains fiber, which helps to eliminate toxins and toxins from the body, and to lower cholesterol levels. In folk medicine, eggplant pulp is used to heal wounds and ulcers.

In a multicooker

The appetizer turns out to be aromatic, with a rich taste.

Ingredient List:

• 700 g eggplant;
• 200 g onions;
• 100 g carrots;
• 100 g sweet pepper;
• 200 g of tomatoes;
• 80 g of garlic;
• 50 ml of vegetable oil;
• salt, pepper and herbs to taste.

Cooking technology:

1. Rinse the eggplants, peel and cut into cubes. Soak in salted water for 40 minutes.
2. Peel the onion, chop, transfer to the multicooker bowl, greased with vegetable oil.
3. Peel the carrots and grate on a medium grater.
4. Cut the bell peppers into strips and send them to the multicooker along with the carrots. Fry vegetables for 5 minutes.
5. Drain the eggplant and add it to the multicooker. After 10 minutes, send the slices of peeled tomatoes and chopped garlic there.
6. Season with salt and pepper to taste, leave on the "Stew" mode for an hour. Finally, add chopped dill or parsley if desired.

With beets

Thanks to the beets, this appetizing snack takes on a bright pink-purple color and looks attractive on the dining table.

List of ingredients for cooking:

• 500 g eggplant;
• 400 g of beets;
• 5 cloves of garlic;
• 2 eggs;
• 60 ml of vegetable oil;
• 1 lemon;
• 80 g sugar;
• 60 g of salt.

How to cook:

1. Rinse the eggplants, remove the skin, cut into 2 parts. Keep in the oven until golden brown.
2. Rinse the beets, boil until tender and cool. Grate on a medium grater, mix with eggplant and add chopped garlic.
3. Boil eggs, cool, chop finely and mix with vegetables.
4. Add sugar and salt, vegetable oil, lemon juice. Divide into banks.

In Odessa

Odessa-style caviar is served on the table immediately after cooking. It is not suitable for long-term storage. The appetizer has a sweet and sour taste, combined with dishes from potatoes, rice, pasta.

Ingredient List:

• 1 kg eggplant;
• 300 g bell pepper;
• 10 g chili peppers;
• 200 g of tomatoes;
• 100 g red onions;
• 5 cloves of garlic;
• 20 g fresh cilantro;
• 100 ml of sunflower oil;
• 80 g of salt;
• 40 g ground black pepper.

Cooking technology:

1. Rinse the eggplants, cut into slices along the entire length, make shallow cross-shaped cuts in each. Brush with oil and sprinkle with salt and black pepper.
2. Bake in the oven for half an hour. Cool, remove the pulp and chop it with a knife.
3. Rinse the bell pepper and place in the oven for 15 minutes. Cool, peel and chop the pulp.
4. Scald the tomatoes, remove the peel. Cut the pulp.
5. Chop the garlic, onion and chili.
6. Mix all ingredients, add chopped cilantro, salt, sugar and vegetable oil.
7. Refrigerate for 2 hours. Serve the dish chilled.

In Georgian

Eggplant caviar in Georgian complements national dishes; it is served with barbecue or khinkali.

List of ingredients for cooking:

• 1 kg eggplant;
• 500 g sweet pepper;
• 400 g carrots;
• 400 g of tomatoes;
• 2 chili peppers
• 2 heads of garlic;
• 80 g of salt;
• 70 ml of vegetable oil;
• 100 g of black ground pepper;
• 50 g ground coriander.

How to cook:

1. Rinse the eggplants and cut into small cubes. Soak in cold salted water for 50 minutes.
2. Peel and chop the tomatoes.
3. Rinse the bell peppers, remove the seeds and the stalk, cut into small strips.
4. Pass the carrots through a grater.
5. Chop the onion and chili.
6. Fry the eggplants in vegetable oil, transfer to a clean saucepan.
7. Fry onions, carrots, bell peppers and tomatoes in the same oil. Send to eggplant.
8. Mix the ingredients, season with salt and pepper, add garlic and coriander. Simmer the dish for 45 minutes over low heat.
9. Pour into jars and roll up. Store in a cellar or pantry.

With basil

Caviar with basil is cooked in 1 hour and 40 minutes. Caloric content - 160 kcal per 100 g.

What is required for cooking:

• 500 g eggplant;
• 200 g sweet pepper;
• 150 g tomatoes;
• basil leaves to taste;
• 60 g sea salt;
• 40 ml olive oil;
• 30 g of black ground pepper;
• 2 red onions;
• 30 g cilantro.

How to cook:

1. Rinse eggplants, tomatoes and peppers. Place on a baking sheet and put in a preheated oven for 20 minutes.
2. Cool vegetables, peel off. Peel the bell pepper from seeds.
3. Cut the ingredients into thin slices. Add basil leaves, chopped onion, garlic, cilantro, salt and pepper.
4. Pour everything over with olive oil and stir. Divide into banks. Keep refrigerated.

With plum

An unusual combination of plums and eggplants will please any gourmet. Such an appetizer is stored all winter.

You will need:

• 500 g eggplant;
• 150 g bell pepper;
• 200 g plums;
• 100 ml olive oil;
• 1 onion;
• 20 g salt;
• 20 g ground black pepper;
• fresh parsley, dill or cilantro to taste.

Cooking method:

1. Rinse all ingredients. Cut the eggplants into slices. Pepper to remove seeds and stalks, cut into strips. Remove seeds from plums, cut the pulp into cubes. Chop the onion.
2. Pour olive oil into a saucepan, add ingredients there, mix.
3. Add chopped fresh herbs.
4. Stir gently to keep the vegetables in shape.
5. Simmer for 1 hour over low heat, sprinkle with salt and pepper at the end.

With hot pepper and apple

Caviar with hot pepper and apple is combined with rice, bulgur, pasta. It is served chilled.

What is required for cooking:

• 1 kg eggplant;
• 1 kg of apples;
• 1 kg of sweet pepper;
• 1 kg of tomatoes;
• 2 onions;
• 80 ml of vegetable oil;
• 100 g sugar;
• 70 g of salt.

How to cook:

1. Peel and chop the onion, fry in oil until golden brown.
2. Peel the tomatoes, grate on a coarse grater or pass through a blender.
3. Peel eggplants, peppers and apples, cut into cubes. Pour over tomato juice, add salt and sugar.
4. Add bay leaves, caraway seeds, basil, mint and other spices to taste.
5. Transfer to a saucepan, stir and simmer over medium heat for 50 minutes.
6. Arrange in jars and cool. Store in a basement or cellar.

Juicy red or yellow apples are used for cooking. Green varieties give a sourness that does not match the taste of eggplant.

Read also:

How to prepare delicious pickled eggplants without sterilization for the winter.

Instructions for growing eggplant from A to Z.

How easy but delicious it is to prepare eggplants for the winter.

Conclusion

Eggplant caviar without vinegar is a versatile snack that goes well with any vegetable, meat and fish dishes. A prerequisite for cooking is clean and healthy vegetables: eggplants, tomatoes, carrots, bell peppers. Cook a snack on the stove or in a slow cooker. The caviar is delicious, you will lick your fingers. To add a rich aroma, herbs, a mixture of peppers, basil and other spices are added to the dish.