Caviar from zucchini and eggplant for the winter recipes you will lick your fingers

Caviar from zucchini and eggplant for the winter is a dish prepared by residents of country houses this autumn. Summer is over, body and soul are no longer torn between outdoor activities in the garden beds and the desire to ride a bike, lie down on the beach.

At the sight of a mountain of vegetables in the pantry, a sense of duty to grown zucchini, tomatoes and other goodies grows in the soul. Pleasant music turns on and the process of preparing winter preparations begins. I want to share some recipes.

Zucchini caviar with baked eggplants

You can cook caviar only from eggplant with vegetables or only from zucchini with vegetables - both options are tasty and he althy, but the recipe for caviar from zucchini and eggplant for the winter is just licking your fingers!

Let's see what we need to take for the workpiece. Most of them are zucchini. They need about 3 kg. This is the weight of pure pulp without skin and seeds. Eggplants need 2-3 times less - only 1 kg. We weigh the eggplant, wash it and put it in the oven on a baking sheet. We will bake them there until soft.

At this time, let's take care of other vegetables. Peeled from the skin and seeds, cut the pulp of zucchini into cubes. Wash, peel and grate carrots. It needs about 300 g. We sauté carrots in oil in a pan. Onion, peeled, cut into cubes and fry until light blush in another pan. It also needs 300 g.

Tomatoes need a lot - 2.5 kg. We will clean them from the skin. The skin is much easier to peel if you first scald the tomatoes with strong boiling water, then immediately pour over ice water. Carrots and onions have reached readiness. We transfer them to a saucepan. In one freed pan, fry the zucchini slices, stew the tomatoes in the second.

The little blue ones ripened in the oven. We take it out, let it cool a little, clean it from the skin, cut it into cubes. To make it easier to chop the tomatoes, simmer them for 20 minutes and chop them with an immersion blender. Along the way, add sugar, pepper, s alt - everything to your taste.

Pour all the vegetables into one pan, pour in vegetable oil a little less than one glass. Grind all the vegetables with a blender. We simmer the homogeneous mass for 10 minutes and put it in sterile jars. We close (roll up) the jars with lids, put them on the floor, cover them with a blanket. You will lick your fingers for this winter caviar.

Instant caviar with apple cider vinegar

In just an hour and a half, you can cook zucchini-eggplant caviar for the winter. If you take all the vegetables in the amount that I did, you get 3 liter jars. To process vegetables, you need a meat grinder. I use an electric meat grinder - it takes a minimum of time to chop vegetables.

I take 1.5 kg of eggplant, three times less zucchini - 0.5 kg. You will also need other vegetables: onion heads - 0.3 kg, red tomatoes - 0.6 kg, two types of peppers. You need 2 pieces of sweet, 0.5 pod is enough for spicy. I forgot about the garlic - it needs 2 heads of medium size. Everything is clear with vegetables, spices remained.

There are not many tomatoes in this recipe, so add apple cider vinegar to the caviar - 20 ml, if there is no apple cider - it's okay, you can take the same amount of table vinegar. Of the liquid components, you will need vegetable oil, one glass is enough.

Dry ingredients to taste:

allspice;
laurel leaf;
ground black pepper.

We will take 1.5 tablespoons of sugar, and we will measure s alt with teaspoons - you only need 2 pieces without a slide.

All vegetables are washed, peeled, cut into pieces and chopped in a meat grinder. Pour the resulting vegetable mixture into a saucepan. The pot must have a thick bottom. All spices, excluding vinegar, are sent after the vegetables.

Put the pan on the stove, heat it up, simmer for about an hour. We interfere with the mass periodically, at the very end we pour in the vinegar. Zucchini caviar is ready. It remains to pour it into liter jars, sterilized in the microwave for 5 minutes, close with boiled lids and send to the shelf.

Zucchini caviar in a slow cooker

Sometimes the slow cooker helps me out. I use it when I don't have time to keep track of pots and pans. In a slow cooker, cooking is easy and simple. This recipe will be without vinegar, the preservative will be tomatoes. They need 5 pieces. Zucchini will need one large or 2 medium sizes.

Peel 4 onions and 2 medium carrots.Zucchini caviar should have a uniform structure, so grind all the vegetables in a meat grinder. Pour 50 ml of vegetable oil into the multicooker bowl, put chopped vegetables, s alt to taste and add sugar. It needs 2 tablespoons for this volume.

Set the extinguishing mode. Duration - 50 minutes. Several times during this time, open the lid and stir the vegetables in the slow cooker. When the mode is over, taste the taste of the dish for s alt, if necessary - add s alt and pepper. I additionally grind the mass with a submersible blender. Run the multicooker for another 20 minutes and you can lay out the workpiece in jars.

Zucchini caviar with eggplant in a slow cooker

With eggplant, the taste of any preparation is much more interesting. You can quickly prepare a light vegetable snack. You will need: 2 zucchini, 3 eggplants, 2 large red tomatoes, 4 onions. We will cook in a slow cooker.

Peel the onion, cut into arbitrary cubes. Lubricate the bowl with oil, set the "Baking" mode, fry the onion. Wash eggplant, peel, sprinkle with s alt. After 5-7 minutes, rinse and send to the onion. Add vegetable oil 1/3 cup.

Chop the tomatoes into pieces with a knife and put on top of the eggplant layer. The fourth layer is zucchini cubes. We turn on the "Extinguishing" mode for 45 minutes. Eggplant caviar is almost ready. You need to s alt the mass, mix, add two chopped cloves of garlic, a teaspoon of vinegar essence, simmer for another 30 minutes.

Caviar - appetizer

I recommend preparing original caviar for the winter without sterilization. We will not chop the vegetables, so the caviar will resemble a snack in consistency. Let's start with eggplant. They need 3 kg. First of all, we will cut them into pieces, then we will secure ourselves and soak them in a little s alty water. Eggplant can be bitter, soaking in s alt water helps get rid of it.

1 head of onion should be chopped into cubes, 500 g of peeled carrots grated. Let's start frying onions and carrots, and we'll start cooking tomatoes ourselves. We choose 1 kg of red tomatoes, scald them with boiling water, pour over with cold water and, having made a cross-shaped cut, remove the skin from each. We need a homogeneous mass of tomatoes, so we grind them with a blender.

Put all the vegetables in a large saucepan, mix with a wooden spoon, s alt, pepper, add sugar, peppercorns, a glass of oil and simmer for 40 minutes, stirring occasionally.

Spices can be put to taste. It takes me about 10 peas of black pepper, 3 tablespoons of sugar, 1.5 tablespoons of s alt for this volume of vegetables. It remains to pour hot caviar into sterilized jars and roll up.

Conclusion

Try any of the recipes, you will definitely like the result. In winter, a jar with a delicious snack cooked in a slow cooker will never be superfluous. Eating homemade caviar is both tasty and he althy.