Sometimes you want to eat something tender and savory. Caviar from zucchini and eggplant is exactly what you need. It contains not only zucchini and eggplant, but also carrots, onions, tomatoes, garlic, in general, the whole range of vitamins that are so necessary in the winter. The delicate zucchini-eggplant addition to dishes is eaten immediately after cooking, and can also be preserved in glass jars for the winter.
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This vegetable mix is filled with useful microelements and vitamins. Zucchini, for example, contains calcium, iron, potassium, magnesium, which our liver, heart, brain and muscles need so much. Eggplant, with its hard-to-digest fiber and pectin, helps remove cholesterol from the body. Vitamin A in carrots has a beneficial effect on vision, growth and skin. It is also useful for people with anemia, vitamin deficiency, kidney disease, stomach disease and polyarthritis. Caviar from zucchini and eggplant, which contains onions, makes this dish considered healing. Onions, endowed with a huge list of phytonutrients, are usually classified as active products that treat many ailments. Low-calorie tomatoes complement caviar not only with their pleasant taste, but also with an abundance of antioxidants and purines, which is why they are recommended for people with metabolic disorders. Sweet pepper saturates the body with vitamins P, C, B1, B2, B9, alkaloids, mineral salts and other beneficial substances.
If you are allergic to any ingredient in caviar, you can simply omit it from the composition. The cooking steps and process will remain the same, but the result will taste slightly different.
Zucchini-eggplant caviar for the winter
Ingredients:
- Young zucchini - 1 piece;
- Eggplants - 2 pieces;
- Onions - 1-2 pieces;
- Tomato paste - 3 tbsp. spoons;
- Garlic - 2-3 cloves;
- Salt - 1 tbsp. spoon;
- Ground allspice - 1 pinch.
How to cook:
Peel the onion and cut into cubes. Cut the eggplants into medium cubes without peeling them. Sprinkle with salt, lightly remember and leave for 20 minutes to remove the bitterness with the juice. Cut the peeled zucchini in the same way as the eggplants. Pour sunflower oil into a saucepan and heat well. First, fry the onion until it becomes transparent. Then add the chopped zucchini, squeeze the eggplants thoroughly from the released juice and also send to simmer. Cook the caviar under a closed lid over low heat for about an hour, stirring occasionally. Then add tomato paste, stir well and simmer for another 30 minutes. 5 minutes before the end of cooking, add the garlic passed through a press, ground black pepper and salt. Place the hot caviar into sterilized jars and seal tightly.
The most delicious caviar from zucchini and eggplant
Incomparable vegetable caviar from zucchini and eggplant, cooked in a frying pan! It is simply impossible to spoil it - add your favorite vegetables in any proportions, experiment with spices - it will still turn out delicious. You can add sweet or bitter peppers and herbs to this basic recipe with photo - the taste of the dish will be completely different. This caviar can be eaten immediately or stored for the winter.
Ingredients:
- zucchini – 2 medium or 1 large;
- eggplants – 2-3 pcs.;
- carrots – 1 large or 2 small;
- onions – 2 pcs. medium size;
- tomatoes – 3-4 pcs.;
- garlic – 2 cloves;
- vegetable oil – 50-70 ml;
- table salt – 1 tsp. (to taste) + for filling eggplants;
- granulated sugar – 1 tbsp. l.
How to make caviar from zucchini and eggplant
Cut the zucchini into small cubes. If the vegetable is young, you do not need to peel it, just wash it well and remove the ends. From the “old” zucchini it is necessary to peel the peel and also remove the seeds.
Also cut the eggplants into cubes, then place them in a bowl and sprinkle with salt. After 20-30 minutes, drain the juice, rinse the eggplants in plenty of water and place in a colander to drain the liquid.
Peel the carrots and also chop into cubes. If you plan to grind the caviar with a blender at the last stage of cooking, then you can grate the carrots - whatever is more convenient.
Also chop the onion into cubes - not too small, but not too large - like other vegetables.
Wash the tomatoes, chop coarsely and grind them in a blender or grind through a meat grinder.
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Heat the oil in a thick-bottomed frying pan, add the carrots and onions and fry until soft over moderate heat, stirring occasionally.
Then pour the zucchini into the frying pan, stir and cook for 2-4 minutes.
After this, add the eggplants, stir and fry the vegetables until lightly browned.
Pour the tomato into the pan, stir, reduce the heat and simmer the caviar, stirring, until fully cooked.
5 minutes before the end of cooking, add salt and sugar to the caviar, as well as chopped garlic in any convenient way.
The finished caviar can be ground until smooth, returned to the frying pan and brought to a boil. And you can eat caviar in this form - in pieces - as you like. The caviar is ready and can be served.
And to prepare squash-eggplant caviar for the winter, it needs to be placed hot in clean and dry jars, sterilized for 7 minutes, rolled up and wrapped. After cooling, you can store the preserved food in the cellar until winter.
Bon appetit!
Ingredients:
| Zucchini | - 400 gr. |
| Bell pepper | — 250 gr. |
| Eggplant | — 700 gr. |
| Onion | - 2 pcs. |
| Tomatoes | - 200 gr. |
| Oil | - 150 ml. |
| Carrot | - 2 pcs. |
| Garlic | - 5 cloves |
| Bay leaf | - taste |
| Salt | - taste |
| Black pepper | - taste |
If you wish, you can not add tomatoes and peppers to the recipe, however, in this case the taste of the dish will change significantly.
Step 1
Grate the carrots.
Step 2
Peel the onion and finely chop it.
Step 3
Peel the pepper from the stalk, seeds and cut into small cubes.
Step 4
Place all the pre-prepared vegetables in the multicooker bowl, select the “Frying” program and fry the food in oil until the vegetables are ready.
Step 5
Peel the zucchini and eggplant, wash and cut into cubes.
Step 6
We wash the tomatoes and also cut them into small cubes.
Step 7
Place the vegetables in the multicooker bowl for pre-prepared frying.
Step 8
Turn on the “Stew” mode, pour salt and spices into the bowl, pour a little more oil and cook the vegetables for 1.5 hours.
As a result, the vegetables should become soft and slightly reduced in size. Then add the garlic and bay leaf and simmer the food for another 30 minutes.
Grind the products (slightly cooled) using a blender. After which it can be laid out in jars and screwed on with lids.
As you can see, caviar in a slow cooker for the winter from zucchini and eggplant is made quickly and very simply.
Oriental style zucchini-eggplant caviar
Ingredients:
- Eggplants - 2 pcs.;
- Young zucchini - 2 pcs.;
- Onions - 2 pcs.;
- Garlic - 2 cloves;
- Tomatoes - 2 pcs.;
- Sweet pepper - 2 pcs.;
- Vegetable oil - 60 g;
- Fresh greens;
- Red pepper;
- Salt.
Step-by-step recipe with photos
How does vegetable caviar in the eastern version differ from the same caviar prepared in the Russian expanses? As I myself understood, the method of serving and preparation differs. The oriental caviar is not boiled, but fried in a cauldron, then it is not crushed, the vegetables remain in small pieces.
To prepare, take:
- 1 large tomato;
- zucchini and eggplant - equally;
- 2 peppers;
- 1 large onion.
Peel all vegetables and cut into small cubes. I cut it very small, some people like it larger. First fry the onion in vegetable oil until golden brown. At first it seems like there is too much oil, but then the eggplants will take over everything.
Once the onion is well fried, add the bell pepper. Each layer must be precisely fried, then the caviar will turn out delicious.
After the peppers come the eggplants. Fry, stirring, until soft. Add a little salt to each layer.
After the eggplant, zucchini is added; they do not cook for long. The caviar needs to be stirred all the time.
And lastly, tomatoes are added. I had a very juicy and large tomato. You immediately get a lot of liquid; you need to let this liquid boil to an acceptable consistency.
At the very end, add garlic and herbs, pepper and check for salt. Stirring, fry for another 3-4 minutes, and the oriental eggplant-squash caviar is ready.
The caviar can be sealed in jars immediately or served as an appetizer with bread.
Bon appetit!
Video - how to make eggplant caviar in a slow cooker
I bring to your attention another simple recipe. After all, now many housewives have acquired such smart kitchen appliances. And your multicooker assistant will do almost everything for you and prepare the caviar very tasty!
Contains:
- eggplants - 4 pcs.
- tomatoes - 4 pcs.
- pepper - 2 pcs.
- onions - 3 pcs.
- vegetable oil (for frying)
- salt
- spices and herbs - to your taste
You can also add if you wish
- carrots - 2 pcs.
- tomato paste - 2 tbsp. l.
Enjoy your meal!
Overseas eggplant caviar…. There is so much in this phrase... Only those who have tried this delicacy know all its qualities. It is incredibly tasty, sweet and sour! Even just looking at it makes your mouth water. And if a spoon gets into your mouth, you won’t get away with it alone.
This seasonal dish can be prepared every day! Pairs perfectly with pasta, potatoes, shish kebab and other meat dishes. You can spread it on bread or eat it just like that. For a holiday table or a family dinner - it doesn’t matter!
It is not difficult to prepare it at home. You can simmer in a frying pan into cubes or grind the food first through a meat grinder. In any case, there will be a bomb! You can even cook raw eggplant caviar in Odessa style - it’s also incredibly tasty!
In a word, all the recipes are good and unique in their own way. Choose any or try each. See you soon!
Author of the publication
offline 25 minutes
Caviar from zucchini and eggplant for the winter
Ingredients:
- Zucchini (850 grams);
- Eggplant (550 grams);
- Carrots (250 grams);
- Onions (200 grams);
- Vegetable oil (150 milliliters);
- Tomato paste (100 grams);
- Apple cider vinegar (1 tablespoon);
- Table salt (1.5 teaspoons);
- Sugar (1 teaspoon);
- Garlic (1 clove).
Cooking step by step:
Step 1
The recipe for homemade squash caviar with eggplants for the winter includes the following ingredients: zucchini, eggplants, carrots, onions, tomato paste, refined vegetable oil (I use sunflower oil), salt, sugar, vinegar (apple, wine or table), and garlic (both dried and fresh will do) and ground black pepper (white would work great, but I just didn’t have it on hand) to taste.
Step 2
This type of squash caviar should be prepared in a thick-walled container, as the vegetables may burn during the stewing process. Pour 150 milliliters of refined vegetable oil into a pan and heat it. In the meantime, peel the onions and carrots (250 and 200 grams of each peeled), after which we chop the vegetables not very finely. Place the onions and carrots in hot oil and fry until soft, beautiful golden color and characteristic aroma - over medium heat without a lid for about 10-12 minutes. I hope you understand that time in this case is a very relative concept. This is how much it takes me, but you may need more or less (depending on the diameter of the dish, the size of the vegetable pieces, the strength of the fire...).
Step 3
While the vegetables are frying, let’s not waste time and prepare the zucchini and eggplants. If you have young zucchini, you can simply wash and dry them. Although mine are not old, their seeds have already formed, so I removed them. Also, the skin wasn't very pretty either, so I peeled it off thinly with a vegetable peeler. I also washed the eggplants, peeled them in a thin layer, and cut off the stalk. For this recipe for squash caviar, we take 850 grams of squash pulp and 550 grams of peeled eggplant.
Step 4
Cut zucchini and eggplant into large pieces.
Step 5
The fried vegetables, which we did not forget to stir, have already become golden, softened and fragrant.
Step 6
Using a slotted spoon (this is a big spoon with holes), we take out the onions and carrots and put them in a bowl - until we need them. There is quite a bit of oil left in the pan. Place pieces of zucchini and eggplant slices in a bowl and fry them over high (!) heat without a lid for about 10 minutes, stirring a couple of times during this time.
Step 7
Don't expect vegetables to turn golden without breading (batter or flour). At first, the slices will only brown slightly, after which they will begin to release juice - this is how it should be. By the way, eggplants cook faster than zucchini, so they will almost fall apart in the puree.
Step 8
When the zucchini is half cooked and becomes translucent, add pre-fried onions and carrots to them. Stir, cover the pan with a lid and simmer over medium heat for about 15 minutes. During this time, the vegetables will release even more juice and everything will be stewed in it. Don't forget to open the lid a couple of times and stir everything.
Step 9
When the zucchini, eggplant, carrots and onions are completely soft (they will not fall apart, but will still partially hold their shape), blend the contents of the pan with an immersion blender.
Step 10
As a result, you have this pale orange, fairly thick and homogeneous mass. Of course, if you don't have an immersion blender, you'll have to put everything into a food processor and grind it. But in any case, this recipe does not require preliminary grinding of raw products through a meat grinder or in a food processor - we prepare the vegetables in the form of pieces, only after that we chop them!
Step 11
Add 100 grams of high-quality tomato paste, salt, sugar and ground black pepper to the vegetable puree. If you want, season the future squash caviar with hot pepper. Don't forget that you should adjust the amount of salt and sugar to your own taste - I have the proportions that I personally like.
Step 12
Mix everything, cover the pan with a lid and simmer the squash caviar with eggplants for another 15 minutes over low heat (closer to low). During the stewing process, the caviar will spit very strongly (it will fly to the ceiling!), so it is important to cover the dish with a lid. In order to mix the mass, remove the pan from the stove and let it stand for a few seconds - only then remove the lid. Towards the end of cooking, add a tablespoon of vinegar and garlic (pass fresh through a press). Mix everything and heat the squash caviar under the lid for 5 minutes.
Step 13
Remove the pan from the stove and taste the result. If necessary, add more salt-sugar-vinegar so that you personally like the combination of flavors. Homemade squash caviar with eggplants is ready - it’s time to close it for the winter.
Step 14
Jars with lids must first be sterilized - we do this while the caviar is being prepared. Each housewife has her own favorite method, and I do it in the microwave - I wash jars (0.5 liter volume) in a soda solution, rinse and pour about 100 ml of cold water into each. I steam them in the microwave at the highest power for 5 minutes each. Two or three jars will take 7-9 minutes. I also boil the lids on the stove for about 5 minutes. Place almost boiling squash caviar with eggplants in jars.
Step 15
We close the lids using a machine or tighten them with screws.
Step 16
Turn the jars upside down and wrap them in a blanket or rug. In this position, let the squash caviar cool completely. Then we transfer it to the basement or cellar and store it until needed.
Step 17
I got so many delicious snacks. From the specified amount of ingredients used, 1.5 liters of ready-made squash caviar with eggplants is obtained. I closed 2 jars for the winter, and cooled one completely, closed it with a nylon lid and put it in the refrigerator - in the next couple of days I will enjoy it in the company of black bread.
Step 18
Caviar with zucchini mayonnaise: recipe
Squash caviar with mayonnaise
Summer is the time when you can find a sea of inexpensive and high-quality vegetables on store shelves. The most accessible summer fruits are zucchini. The pulp of this vegetable has excellent taste, which allows modern housewives to prepare various homemade dishes from it.
Components:
- Zucchini – 3 kg
- Carrots – 1 kg
- Onion - 0.5 kg
- Tomato paste - 70 g
- Mayonnaise - 150 g
- Salt and pepper mixture
Recipe for squash caviar with mayonnaise:
- Wash the young zucchini, peel them and cut them into small pieces
- We do the same manipulations with carrots and onions.
- We pass all the vegetables through a meat grinder and put them in a large container.
- Bring the mixture to a boil, salt it, add a couple of tablespoons of tomato paste and reduce the heat
- Simmer the squash caviar (remembering to stir it periodically) for approximately 2-2.5 hours
- After this, add mayonnaise, lemon juice and a little sugar to the squash mixture.
- To give the desired taste, you can add a mixture of peppers and chopped garlic to the caviar.
- Mix everything thoroughly and boil the dish for another 30 minutes
- We wash the glass container under running water, sterilize it over steam and start putting still hot caviar into it
- Roll up the jars with lids and wrap them in a warm blanket
- We wait until the preservation has cooled completely and move it to the basement or pantry
Zucchini and eggplant caviar in a frying pan
Caviar made from pre-fried vegetables will be many times tastier than simply stewed caviar. This is my opinion, if you don’t believe me, make a small portion, try it, and then store it for the winter. The dish can be prepared simply for dinner or stored for long-term storage.
We take:
- Zucchini – 700 gr.
- Eggplants – 400 gr.
- Onion – 200 gr.
- Carrots – 150 gr.
- Tomato paste – 80 gr.
- Garlic cloves – 10 gr.
- Oil – 80 ml.
- Pepper, salt.
How to prepare:
- Peel the eggplants, divide into small cubes, sprinkle with salt, stir, leave on the table for half an hour - this will remove the bitterness.
- Vegetables must be cut not too large and fried quickly. Start with the onion, dice it and add it to the hot oil in a frying pan.
- After a few minutes, when the cubes begin to brown, add the zucchini cubes. Next, add coarsely grated carrots. Continue frying, stirring the contents occasionally. This will take about 20 minutes, the vegetables should acquire a beautiful golden color. The liquid released from the squash will almost evaporate.
- At the same time, drain the liquid from the eggplants and transfer to the zucchini.
- Fry for a few minutes, then cover with a lid. Simmer until done, about 40 minutes.
- Chop the garlic into crumbs and add to the frying pan. Pepper the appetizer, add salt, and stir thoroughly.
- Add tomato paste, stir the caviar again, continue simmering for 10-15 minutes.
- All that remains is to work hard with the blender to turn the mass into caviar.
- Set aside some of the snack for food, distribute the rest into jars and roll up.
How to cook squash caviar with eggplants in a slow cooker
We take:
- Eggplants – 3 pcs.
- Zucchini - a couple.
- Onion – 2 heads.
- Tomatoes – 2 pcs.
- Oil – 2 large spoons.
- Table vinegar – 2 tablespoons.
- Granulated sugar - the same amount.
How to make delicious caviar:
- Chop the onions into small cubes, and similarly chop the eggplants and zucchini. Be sure to peel these vegetables and remove the seeds if they are not too young.
- Pour oil into the multicooker bowl. Set the “Fry” mode by setting the timer for 15 minutes.
- Add the onion slices first. After a few minutes, add the eggplants.
- When the specified time is over, fry the zucchini and tomatoes, cut into small pieces.
- Add salt and sugar and mix the contents carefully and gently.
- Set up the gadget for the “Extinguishing” function, setting the time to 30 minutes. After checking the vegetables for doneness, splash in the vinegar.
- Boil for another 5 minutes and turn off. Serve the appetizer while it's still hot. Seal the jars tightly and cool by placing them on the lid. Store in a cool place.
I gave a recipe for making caviar in pieces, which many people like. If you want to make a homogeneous mass, beat it with a blender before adding vinegar, then simmer and preserve.
Caviar from zucchini and eggplant without long-term storage
This recipe for caviar from zucchini and eggplant involves preparing the dish without canning for the winter. After cooking the ingredients, you can safely spread it on bread and eat. Alternatively, place it in sterilized jars, seal with a nylon lid and put it in the refrigerator.
Cooking steps:
- Prepare the ingredients by washing and finely cutting them into cubes: 3 zucchini, 2 eggplants, onions and sweet peppers, 3 tomatoes, 5 cloves of garlic and a bunch of parsley and dill.
- Grate 2 carrots on a coarse grater.
- Pour 20 grams of vegetable oil into a frying pan and fry the onion until light golden brown.
- Add carrots to the onion and fry for another 5 minutes. Stir regularly to prevent burning.
- Add the sliced eggplant, cover tightly with a lid and simmer for 10 minutes. When the eggplants have released a certain amount of liquid, the entire mixture can be transferred to an enamel basin or pan, because the volume of ingredients will no longer fit in the pan.
- Add zucchini cubes to the fried vegetables. Now the simmering time increases to 30 minutes.
- Afterwards, add pepper and boil for 10 minutes.
- Next, add the remaining ingredients to the assorted vegetables: tomato, garlic, herbs. Sprinkle with pepper, salt, ground bay leaf, and sugar to taste.
- Simmer caviar from zucchini with eggplant and pepper until done, when all the liquid has evaporated. All ingredients should turn into puree. This consistency can be achieved using a meat grinder or blender.
- The caviar is ready.
Sources
- https://povar.ru/recipes/kabachkovo-baklajannaya_ikra_na_zimu-42843.html
- https://vcusnyatina.ru/blyuda-iz-ovoshhei/ikra-iz-kabachkov-i-baklazhanov.html
- https://www.iamcook.ru/showrecipe/6732
- https://finecooking.ru/recipe/ikra-iz-kabachkov-i-baklazhanov-na-zimu
- https://KulinarnayaMozaika.ru/ikra-iz-kabachkov-i-baklazhanov.html
- https://glav-dacha.ru/ikra-iz-kabachkov-i-baklazhanov/
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Long-term storage caviar for winter
Caviar for the winter from zucchini and eggplant, a recipe with photos will help you prepare and preserve a delicious vegetable mix.
Canning steps:
- Cut 1.5 kilograms of eggplant into rings and place in a basin or deep bowl. Sprinkle plenty of salt on top and wait 6 hours for them to release all the bitterness to the bottom of the basin.
- Wash and peel 3 carrots, 4 onions, 1 kilogram of sweet bell pepper, remove the core. Grind the purified ingredients.
- Pass peeled garlic (amount to taste) through a press.
- Remove the peel from 1.5 kg of zucchini, remove the seeds, and grind.
- After 6 hours, remove the eggplants from the bowl and grind them using a meat grinder.
- Mix all prepared ingredients in a 5-liter saucepan and simmer for about two hours.
- Grind the cooked vegetables in a blender, add salt and pepper, add herbs and spices. Place into clean, sterilized jars.
- Send the jars of caviar for sterilization, which will last 15 minutes. Take out the containers and screw on the lids. Wrap up the food until it cools.
- Zucchini and eggplant caviar is ready for the winter. Bon appetit!
The stewing time of all ingredients depends on their juiciness - the more juice, the longer the cooking.
