Delicious, healthy eggplant is used for cooking everyday and holiday dishes. One of the beloved by everyone is caviar. Cooked according to various recipes, it is served at the table and prepared for the winter in canned food. This nutritious dish, low-calorie, easily absorbed by the body, is useful for the prevention of atherosclerosis and other heart diseases.

Selection and preparation of ingredients

For the winter harvesting of eggplant caviar, use the standard set: eggplant, onions, tomatoes, bell peppers, with the addition of other ingredients in your favorite recipe. When choosing the main eggplant, pay attention to weight and size (an unripe fruit 15 cm long weighs no more than half a kilogram), the presence of a stalk (required!), Its appearance (color is green, elastic structure).

Important! Sterilize jars and lids must be thoroughly, because the finished workpiece will not be sterilized again.

Sluggish skin and dull color, brown, with stains of the stalk indicate that the fruit has been plucked for a long time; The remaining vegetables are selected according to the same principle: high-quality, fresh. Sunflower oil is bought refined, without a cloudy sediment at the bottom.

The best recipes for eggplant caviar for the winter without sterilization

Eggplant caviar is a dish rich in vitamins and minerals. There are many recipes for different tastes. Harvesting eggplant for the winter is the most delicious addition to the main dishes, it can be the main dish of the dining table. You can prepare several types of dishes to diversify the table. For better winter storage, cans and lids must be steamed before seaming.

Recipe number 1

The easiest recipe without roasting

Recipe number 2

In Ukrainian

Recipe number 3

In English

Recipe number 4

With tomatoes in a slow cooker

Recipe number 5

With beans

Recipe number 6

No vinegar

Recipe number 1

Canned eggplant

easily

The easiest recipe without roasting

for 3 cans of 1 liter 1 hour 10 minutes Steps 12 ingredients

• eggplant

  2 kg

• tomatoes

  600 g

• Bell pepper

  300 g

• onion

  300 g

• carrot

  300 g

• garlic

  1 head (medium size)

• refined sunflower oil

  100 ml

• 9% vinegar

  50 ml

• sugar

  120 g

• salt

  40 g

• ground black pepper

  taste

• ground red pepper

  taste

Nutrition value per 100 g of product calorie content 74.9 kcal proteins 1.1 g fats 5.9 g carbohydrates 4.3 g

1. Wash vegetables under the tap.
2. Peel garlic, carrots, onions.
3. Remove the stem and seeds from the sweet pepper.
4. In blue, cut off the peel and tips.
5. Slice vegetables in slices for a meat grinder.
6. Separately twist the tomatoes, grind onions, peppers, carrots in another bowl.
7. Grind the blue through a meat grinder, through a sieve, drain the excess juice.
8. Finely chop the garlic.
9. Pour onion, carrots, pepper into vegetable oil preheated in a thick-walled pan, pass for several minutes.
10. Add ground eggplant, simmer together for 20 minutes.
11. Pour ground tomatoes, stew for another 40 minutes. Stir so as not to stick.
12. 10 minutes before cooking, add half the spices and chopped garlic, simmer for 2 minutes, add the remaining ones to taste - red, black pepper and garlic.
13. Put prepared caviar in prepared jars and close with sterilized lids.

Did you know? The most useful eggplant is with a dark purple, almost black peel.

Recipe number 2

Canned eggplant

easily

In Ukrainian

for 6 cans of 0.5 l 1 hour Steps 7 ingredients

• eggplant

  2 kg

• tomatoes

  8 pcs

• carrot

  4 things.

• onion

  4 things.

• vegetable oil

  0.4 l

• salt

  taste

• sugar

  taste

Nutritional value per 100 g calories 148 kcal proteins 1.7 g fats 13.3 g carbohydrates 5.1 g

1. Rinse vegetables well under the tap.
2. Dice the eggplant.
3. Peel the tomatoes: make a small incision, scald with boiling water, sharply lower them into ice water. The peel is easily removable.
4. Chop the onion finely.
5. Grate carrots on a coarse grater.
6. Cook simultaneously in two pans: in one stew the eggplants, when they become soft, add the tomatoes, simmer for 10 minutes; on the other, fry the onions and carrots until golden brown.
7. Pour the vegetables into a large saucepan, mix well, add salt and sugar to taste, simmer for half an hour.
8. Arrange the hot salad in prepared jars, close the lids.
9. Put on a flat surface, wrap for 24 hours. Then take to storage.

Important! During cooking, the blue ones lose most of their liquid, that is, they decrease in volume.

Recipe number 3

Canned eggplant

easily

In English

for 12 cans of 0.5 l each 20 minutes Steps 9 ingredients

• eggplant

  3 kg

• tomatoes

  3 kg

• bell pepper

  2 kg

• onion

  1 kg

• carrot

  1 kg

• vegetable oil

  150 ml

• vinegar 9%

  150 ml

• sugar

  150 g

• salt

  4 tbsp. l

Nutritional value per 100 g of product calories 90 kcal proteins 0.8 g fats 8.3 g carbohydrates 3.2 g

1. Wash vegetables thoroughly.
2. Peel onions and carrots.
3. Chop the onion into thin strips, grate the carrots on a coarse grater, chop the bell pepper into slices, eggplant into slices without removing the skin.
4. Prepare the marinade - mix salt, sugar, vinegar in a blender.
5. Combine vegetables with marinade in one bowl.
6. Pour into a heated pan, simmer over moderate heat for 20 minutes.
7. Mix the mixture with a blender until smooth.
8. Warm up to + 80 ° С.
9. Pack in sterilized jars, roll up with sterile lids.

Important! Eggplant well remove salts from the body, normalize the water-salt balance.

Recipe number 4

Canned eggplant

easily

With tomatoes in a slow cooker

1.5 L 1 hour 30 minutes Steps 8 ingredients

• medium-sized eggplant

  3 pcs.

• onion

  2 pcs.

• carrot

  1 large (two medium sizes)

• bell pepper

  2 pcs.

• tomatoes

  2 pcs.

• garlic

  20 cloves

• salt

  taste

• pepper

  taste

Nutritional value per 100 g calories 148 kcal proteins 1.7 g fats 13.3 g carbohydrates 5.1 g

1. Wash blue, cut into cubes. Pour into a large bowl, pour salt water: 1 liter - 1 tablespoon of salt. Salt water will remove bitterness from vegetables.
2. Set the mode "Frying" in the slow cooker, pour vegetable oil.
3. Chop the onions in half rings, pour into a slow cooker in heated oil. Fry until golden brown.
4. On a coarse grater, grate the carrot, pass with the onion for 5 minutes.
5. Peel sweet peppers from seeds and stalk, cut into cubes. Fry with onions and carrots for 5 minutes.
6. Drain the blue water, add to the remaining vegetables in the multicooker bowl, fry for 10 minutes.
7. Scale tomatoes, peel, cut into cubes. Add to other vegetables.
8. Sprinkle pepper, salt to taste. Mix well.
9. Turn off the "Frying" mode, set the "Extinguishing" for 1 hour.
10. Pack hot caviar in sterile jars, cover with lids.
11. Flip over. Wrap up for a day.

Did you know? Due to the high content of potassium salts and low calorie content, eggplant helps to remove excess fluid, therefore, help to lose weight.

Recipe number 5

Canned eggplant

easily

With beans

for 3 cans of 1 liter 1 hour 30 minutes Steps 10 ingredients

• eggplant

  1 kg

• beans (dry)

  250 g

• carrot

  250 g

• tomatoes

  750 g

• Bell pepper

  250 g

• garlic

  100 g

• salt

  40 g

• vinegar

  50 ml

• refined vegetable oil

  0.2 l

• sugar

  ¾ tea glass

Nutritional value per 100 g calories 148 kcal proteins 1.7 g fats 13.3 g carbohydrates 5.1 g

1. Sort beans, rinse, soak for 2 hours. Boil it.
2. Wash all vegetables well.
3. Coarsely grate carrots.
4. Remove the stalk from the pepper, seeds, cut into strips.
5. Finely chopped eggplant into small cubes.
6. Scald tomatoes, peel them, pass through a meat grinder or kill in a blender.
7. Put all vegetables in a heated pan with a heavy bottom, add oil, salt, pepper, mix gently. Stew an hour.
8. Add vinegar 10 minutes before cooking.
9. Put the finished dish in sterile jars, roll up, turn upside down.
10. Wrap up for a day. Eggplant salad with beans for the winter can be cooked in a slow cooker in the "Stew" mode.

Important! Salt will be absorbed by the vegetables gradually, you need to periodically try the salad and add it if necessary.

Recipe number 6

Canned eggplant

easily

No vinegar

for 6 cans of 1 liter 2 hours 30 minutes Steps 6 ingredients

• eggplant

  3, 5 kg

• tomatoes

  3, 5 kg

• onion

  2 kg

• refined vegetable oil

  0.3 l

• salt

  2 teaspoons

• ground black pepper

  taste

Nutrition value per 100 g of product calorie content 139.6 kcal proteins 1 g fat 13.1 g carbohydrates 4.6 g

1. Rinse vegetables under the tap.
2. Heat refined oil in a thick-walled pan.
3. Finely chop the onion into cubes, fry in vegetable oil until golden brown.
4. Chop the pepper into cubes.
5. With blue cut the skin, cut into small cubes.
6. Add pepper and eggplant to the fried onion, salt, mix gently. Simmer over low heat for 30 minutes.
7. Peel the tomatoes, cut into half rings, put in the remaining vegetables. To interfere.
8. Stew caviar for an hour and a half, stir so as not to stick. When the excess moisture is gone, try, if necessary, add salt to taste.
9. Pack hot salad in sterile jars, cover with lids. Flip upside down.
10. Wrap up for a day.

Learn more about the best recipes for eggplant caviar without vinegar.

Features of storage of blanks

After the proper preparation of eggplant salads, the main task is to save the workpiece.

Several storage features:

1. Cans should cool slowly before being sent for storage, so you need to wrap them carefully after seaming.
2. It is better to preserve the workpieces in a cold place: on an uninsulated balcony, in the cellar.
3. If you put the storage jars on the shelves upside down, they do not swell.

Salads from the "little blue" for the winter - the pride of any housewife. The blanks “lick your fingers” will appeal to households and guests; they will be the main dish of any feast.