“Overseas eggplant” caviar is a simple but very tasty delicacy that is enjoyed by both adults and children. In order for the product to retain all useful components as much as possible and have a great taste, it is prepared according to special recipes, without vinegar. Learn how to make eggplant caviar tasty and without sterilization.

Selection and preparation of ingredients

In order for caviar to turn out to be really tasty and healthy, you need to choose high-quality raw materials for its preparation. For harvesting, rotten fruits damaged with spoiled places are not allowed. Also too “old” eggplants are not suitable, because their flesh is very bitter. Ideal for the preparation of caviar are ripe, dark blue fruits with a smooth shiny skin, oblong shape.

Before use, all vegetables are washed thoroughly with plenty of water.

Important! Experts recommend eggplant cutting with a knife, and not use a blender to grind, because it changes the taste of the product for the worse.

The best recipes for eggplant caviar for the winter without vinegar at home

There are many recipes for cooking, but I would like to dwell on the easiest and fastest to prepare.

Recipe number 1

The easiest recipe - through a meat grinder

Recipe number 2

Without sterilization, with basil

Recipe number 3

With plums

Recipe number 1

easily

The easiest recipe - through a meat grinder

6 cans per 1 liter 50–65 minutes Steps 7 ingredients

• eggplant

  3 kg

• tomatoes

  2 kg

• Bulgarian pepper

  0.5 kg

• onion

  0.5 kg

• garlic

  1 medium head

• vegetable oil

  300 ml

• salt

  taste

Nutrition value per 100 g: Calories 94 kcal Proteins 1.0 g Fats 7.0 g Carbohydrates 9.0 g

1. 
   Rinse the eggplants, dry, place on a baking sheet and bake in the oven until ready, about 30 minutes. Rinse the remaining vegetables, peel.

2. 
   Chop onion and garlic in arbitrary pieces. Fry onions in vegetable oil, remove in a separate bowl.

3. 
   Stir chopped pepper in the same pan.

4. 
   Tomatoes skip through a meat grinder.

5. 
   Release the finished eggplant from the skin, cut into cubes, grind it with a meat grinder to form a “pulp”.

6. 
   Pour oil into tomatoes, bring to a boil. In tomato puree omit eggplant, pepper and onion. The mixture is salt. Stew mashed potatoes for 30–40 minutes, constantly stirring so that it does not burn.

7. 
   After the specified time, add garlic to the mixture.

8. 
   After 5 minutes, mix well and place in clean, sterilized glass jars. Roll up banks, wait for cooling and hide in a cool place.
Did you know? In fact, according to the biological characteristics of eggplant - a berry. And in world culinary, he is considered a vegetable . According to this recipe, caviar is obtained with a taste like that of a store, but it has a more useful and balanced composition. And to make it sharp, you can also add 1-2 pods of chopped hot pepper.

Recipe number 2

easily

Without sterilization, with basil

2 cans per 1 liter 60–80 minutes Steps 6 ingredients

• eggplant

  2 kg

• garlic

  1 head

• vegetable oil

  50 ml

• freshly squeezed lemon juice

  10 ml

• ground black pepper

  pinch

• coriander, dried basil, salt

  taste

Nutrition value per 100 g: Calorie content 90 kcal Protein 0.6 g Fat 7.0 g Carbohydrate 6.0 g

1. Wash eggplant, cut into slices, salt, leave for 20 minutes to remove the bitterness.
2. After the specified time, wash the vegetables, pass through a meat grinder.
3. Transfer eggplant gruel into a saucepan, bring to a boil.
4. Add all the spices, salt and boil for about 45 minutes.
5. Puree the crushed garlic in the puree and pour in the lemon juice. Stew for another 5 minutes.
6. Put the finished mixture in disinfected cans, roll up, wrap, wait for cooling.


Basil will give the workpiece a spicy, very unusual flavor, as well as saturate it with an excellent aroma.

Did you know? From a botanical point of view, the thistle is the closest relative to eggplant.

Recipe number 3

easily

With plums

3 cans per 1 liter 50–65 minutes Steps 11 ingredients

• eggplant

  1 kg

• tomatoes

  1 kg

• plums

  0.5 kg

• Sweet pepper

  0.5 kg

• onion

  100 g

• garlic

  3 cloves

• refined oil

  100 ml

• sugar

  200 g

• salt

  taste

• black pepper

  pinch

• Apple vinegar

  20 ml

Nutrition value per 100 g: Calories 98 kcal Proteins 0.6 g Fats 7.0 g Carbohydrates 8.7 g

1. 
   Rinse the eggplant, halve, salt, leave for 20 minutes.

2. 
   Bake tomatoes and peppers in the oven, until cooked.

3. 
   Wash plums, remove seeds, grind in a meat grinder.

4. 
   Baked vegetables, eggplant, onions with a meat grinder, twist, mix with plum puree.

5. 
   Pour the mixture into the pan, boil, simmer for 10 minutes. Add mashed chopped garlic and vinegar. Boil for 5 minutes.

6. 
   Fill the cans with the blank, close with metal lids.

This vegetable preservation has a pleasant taste with sweet and sour notes. Great as a complement to main courses.

Caviar storage features

Eggplant caviar is perfectly preserved in a cool place, where there is no moisture and direct sunlight, and temperature indicators do not exceed the limits of + 4–7 ° С. The optimal storage location is a dry basement or cellar. You can also store blanks in the refrigerator.

You can not eat preservation, which was preserved in violation of storage rules, has long been exposed to direct sunlight.

Important! The maximum shelf life of caviar in banks is no more than 10 months.

Eggplant caviar - a wonderful dish, which, despite the "budget", has an exquisite, very delicate and pleasant taste. In addition, a workpiece prepared without the use of vinegar retains a maximum of useful properties.