Eggplant caviar

Eggplant caviar

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Bake the eggplants and finely chop them (Normally, for this recipe only the eggplant core is used, the seeds, but I used the eggplant in its entirety). Mix the spices, chopped parsley, lemon juice and olive oil, mix the obtained paste and add it to the chopped eggplant. We match the taste with salt and pepper, if necessary.

Enjoy your meal!

How to cook eggplant caviar quickly and tasty

Eggplant dishes have always been a success, both on the holiday and in the daily diet.

Stuffed, pickled vegetables make it a variety of snacks. And eggplant caviar for its amazing taste, many connoisseurs of culinary art particularly loyal love.

Probably because there are many recipes for cooking eggplant caviar and they are all unique and also appetizing. Consider the most popular recipes for this delicious snack.

THE CHEF’S ROMANIAN RECIPE - Eggplant caviar (salad)

Dear friends, the eggplant caviar known in Romanian as the eggplant salad is the pride of Romanian cuisine. Although this entry is also found throughout the Balkans, in Greece as well as in Bulgaria, the Romanians have nevertheless included it in the list of their traditional dishes, as this salad is present on the table of our fellow citizens.

Although this recipe is associated in particular with the hot summer months, it is also eaten a lot in winter, especially during the period of Lent before Christmas. Also, as you will see, this is not an overly elaborate recipe, the preparation time is greatly reduced once the aubergines are toasted.

First of all, you will need to get a wooden spoon, avoid metal especially!

For the ingredients, you need 3 or 4 aubergines that are neither too big nor too small (about 1 kilo for 3 people), an onion, sunflower oil and a pinch of salt and a tablespoon of mayonnaise depending on taste. Wash the aubergines, wipe them well, remove the collar (but keep the stalk). Prick them with a fork in 2/3 places on each side if you want - and now there are two ways to grill them: either on a grill or in any case a thick piece of metal, directly on the fire, by turning them every quarter of an hour, until they are completely softened. Or, arrange them in an oven dish and cook for about 45 minutes, turning them regularly so that they roast on all sides. If you put them in, you lose the aroma of smoke that Romanians love.

Once grilled, cut them in half and seed them with a wooden spoon - be careful not to use metal, as it is said to give the salad a slightly bitter taste. Then discard the burned skin. Once seeded, place the eggplant flesh on a sloping board to allow it to drain. Be careful, this step is very important, since the juice left by the aubergines is very bitter. It would be best to put the aubergines in a sieve for a few hours.

And now let's start making our salad. First step: crush the aubergines with a wooden object: the wooden handle of a large knife, for example. Once again, the metal may make your salad bitter. Put the mashed meat in a salad bowl and start mixing well with a wooden spoon, gradually incorporating sunflower oil. The olive one tastes too strong for this salad, so I don't recommend using it. By mixing well, you will get a kind of thicker puree. Salt and taste. Strictly speaking, if the eggplant tastes too strong, you could add either a tablespoon of mayonnaise or, for a lightened variant, a raw egg yolk or yogurt. Some do this with a blender.

Peel an onion, chop it finely or coarsely to taste and incorporate it into your salad before setting aside to cool for a few hours. At the end, remove the salad bowl from the fridge, pour the salad into a bowl, arrange all around the tomato slices and enjoy. It is a spreadable dough that you can also put in the freezer, without oil or onion, which you will add before serving. Bon appetit!

The best recipes for eggplant caviar with tomato paste

An experienced housewife will definitely have her favorite recipe for making this vegetable dish, which she uses regularly from year to year. Cook beginners are more often looking for a recipe that meets all the needs and preferences of taste. For such novice chefs we will try to offer a list and a description of the best recipes for eggplant caviar with tomato paste. These recipes are tested over time and have already found a lot of fans, whose number is regularly updated by new fans.

A simple recipe with a minimal set of products.

The recipe for eggplant caviar is classic. To prepare will take some time and the minimum amount of food, which will probably always be in the kitchen. Such a dish can not be eaten immediately after cooking, but also preserved for the winter. In the cold season, when the body has particularly vital deficiencies, vegetable caviar will become a really welcome meal on every meal.

The necessary set of products

As already mentioned, this recipe involves using only the most affordable products. Thus, in addition to 1 kg of eggplant, you need to use 200 g of onions and the same amount of carrots, tomato paste in the amount of 200 g, 100 g of sunflower or olive oil, 100-120 g of greens and spices to taste. Among the spices used can be salt, sugar and different types of pepper.

It's important! Tomato paste, if necessary, will replace freshly ground red, but in this case the taste of the snack will be fresh. You can fix the situation by adding a large number of spices.

Cooking caviar

The cooking caviar for the proposed recipe can be quite simple. This task will certainly be able to take care of each host. For a better understanding, the process of cooking caviar can be described in several stages:

  • Wash the eggplants and peel them, cut them into small cubes and fry in a pan with added oil until ready.
  • Hot slices of eggplant in a hot state to sauté with a knife or meat grinder.
  • Grate the carrots and onions, cut and fry. In the mixture of onions and carrots add a small amount of sugar, salt, pepper. It is possible to use ground and fragrant black pepper.
  • The prepared components are combined in a single container, mix, add the tomato paste.
  • Chop the vegetables on low heat for another 10-15 minutes.

If you decide to keep eggplant caviar in the winter, you can simplify the cooking process to some extent: by mixing all the ingredients you don't have to cook. It is necessary to fill the caviar with clean jars and sterilize them together with the vegetables for 10-15 minutes, then roll them.

Excellent recipe for auction caviar

Autumn is a wonderful time when all the most delicious and healthy vegetables ripen in the garden. They are made not only to eat fresh, but also preserved for the winter. Eggplant caviar, prepared according to the recipe below, can be a complex vegetable preparation.

Product list

Eggplants, tomatoes, onions, carrots and peppers are the list of products that underlie this dish. Chefs will be able to confirm that all these ingredients are perfectly combined and complement each other. But in cooking it is important to know the exact proportions of the products. Thus, eggplant caviar will need eggplant in the amount of 2 kg, tomatoes in the same volume, sweet pepper (preferably red), 600 g carrots, 400 g onions, garlic head and a bunch of greens, 300 ml of oil, 3-4 teaspoons. l. salt and spices to taste.

It's important! Replace 2 kg of fresh tomatoes can be tomato paste in the amount of 1 liter.

The cooking process

Eggplant caviar is distinguished by its sensitivity. This is due to the fact that all products are ground using a meat grinder. This method requires less time to cut the ingredients and allows to obtain a product with excellent uniform consistency. Using a meat grinder makes the process of cooking caviar literally conveyor.

Eggplant caviar with bell peppers and garlic can be prepared by performing the following manipulations:

  • Bake the onion and cut it with a knife. This is the only ingredient that does not need to eat the meat grinder, first sent to the preheated pan.
  • While the onion is fried on low heat, the peeled carrots are ground in a meat grinder and added to the pan.
  • Then it's the eggplant's turn. They are also ground using a meat grinder and added to the frying pan. All ingredients in the pan should be mixed regularly to prevent burning.
  • Hot peppers and tomatoes are filled with boiling water, they are cleaned. Tomatoes remove the rigid place of attachment of the stem, peppers in the seed chamber from seed. The vegetables are ground and sent to the total weight of the products. At this point, tomato paste can be added to caviar instead of tomatoes
  • In a vegetable mixture, add half a portion of salt, after which the ingredients are well mixed and cover the container well with a lid. Cow caviar 50-60 minutes. As needed in the bowl during frying, add sunflower oil.
  • Just 10 minutes before the end of cooking, add chopped greens, garlic, remaining salt and ground pepper to the vegetable mixture. Before you finish cooking, you should try a teaspoon of lightly chilled caviar and, if necessary, add spices to taste.

The number of ingredients in the proposed recipe allows you to prepare for winter 4-5 liters of eggplant snacks. After cooking, the hot mixture is placed in clean, dry jars and sterilized for 10 minutes, then rolled or closed tightly with a lid. Canned vegetables are stored in the cellar or in the warehouse without any problems throughout the winter season.

Eggplant caviar with mayonnaise in 40 minutes in the oven

Eggplant caviar can be cooked with tomato paste and mayonnaise. These two products will add a rich flavor to this vegetable dish.

It's important! The uniqueness of the recipe is that the delicious eggplant caviar can be easily cooked in the oven in just 40 minutes.

Product set

To prepare a vegetable snack, you need 1 kg of eggplant, 300 g of tomato paste, 2-3 cloves of garlic, an onion, 2-3 teaspoons. l. mayonnaise and salt, pepper to taste. The volume of ingredients in the recipe is small, because eggplant caviar is prepared as a seasonal dish and is not used for preservation.

Cooking stages

Preparing eggplant caviar from such a "quotmodest" set of products is quite simple. Therefore, the recipe was decided to offer the attention of novice chefs.

To cook caviar you need:

  • Wash the eggplants, dry them with a paper towel. Whole vegetables, without cutting, soak in butter and put a baking sheet. Bake the eggplant in the oven until boiling. It takes about half an hour. During this time, the eggplants must be periodically processed to ensure even the preparation of the pulp without burning.
  • Taste the prepared eggplant, gently squeeze, remove excess liquid. Cut the cooked vegetables with a knife or chocolate with a meat grinder with large holes.
  • In a deep bowl, mix the chopped eggplant with the tomato paste.
  • Before use, add fresh onions and garlic, mayonnaise and spices to taste.

Advice! Large ovens for baking can be cut in half.

Despite the ease of preparation and a limited range of products, eggplant caviar, prepared according to this recipe, has an excellent taste. Cook even the most inexperienced cook.

Spicy Eggplant Caviar Recipe

This recipe is great for canning. The vegetables, with the addition of spices, hot peppers, garlic and vinegar, have a spicy, spicy taste that will warm you in the cold winter.

Cooking products

For the preparation of tasty and spicy caviar, you will need eggplant in the amount of 500 g, 400 g of onion, 300 g of tomato paste, 100 g of carrots. The recipe also includes a variety of peppers: Bulgarian sweet pepper (preferably red), half hot peppers, a little black pepper. If necessary, you can replace the pepper on a teaspoon. Red pepper. Green vegetables (parsley and dill) are also part of eggplant caviar. From preservatives for cooking snacks, you need to use salt, sugar (to taste), sunflower oil in the amount of 160 g and 9% vinegar (5-10 ml).

Cooking caviar

The cooking caviar for this recipe will take a little over an hour and a half. It takes a long time to cut and fry vegetables. The cooking process can be described in several stages:

  • Wash the eggplants, cut them into cubes. The skin of young vegetables cannot be removed.
  • Onion peel, cut into rings.
  • Cut the carrots and peppers into strips.
  • In a pan, fry the first onion, then add the carrots. The next ingredient for frying is eggplant. Over time, add a straw of two peppers, salt and sugar to the vegetable mixture.
  • Add tomato paste to the main products, chop a mixture of vegetables for 20-25 minutes until completely cooked.
  • 5 minutes before the end of cooking, add crushed herbs and vinegar to the caviar.
  • Put the finished product in jars, cover and sterilize. For 500 ml drums, a sterilization period of 30 minutes is sufficient, and for liter drums, this time should increase to 50 minutes.
  • Banks with caviar after sterilization roll.

Preparing eggplant caviar for this recipe will take a lot of time and effort, but the result is worth it. Tasty caviar is perfect as a main dish and in addition to boiled potatoes, bread.

Preparing for winter without sterilization

If you do not want to bother with sterilization, but you want to open a delicious taste in winter, you can use the recipe for eggplant caviar without sterilization.

To prepare this eggplant caviar, you need to take:

  • 1 kg of eggplant
  • 250 grams of carrots
  • 600 grams of onions
  • 4 pieces of parsley roots
  • A pair of garlic cloves
  • 250 gr white pepper
  • 800 grams of tomatoes
  • 100 grams of vegetable oil
  • Salt, sugar, bell peppers & # 8211 to taste.
  1. Wash vegetables well, peel seeds, parsley, eggplant and peeled carrots, peeled garlic onions
  2. We break all the components in a mixer or in the meat grinder
  3. Put them in a preheated pan, in which the oil is poured and mixed
  4. As soon as it boils, cook for 20 minutes. At the end add salt, add sugar and pepper to taste
  5. Remove from the heat and pour the prepared caviar into sterilized jars. We turn around and put the heat down with the covers. Wait until it cools completely
  6. Eggplant caviar made according to this recipe should be stored in a cool, dry place.

EGGPLANT CAVIAR - a dream recipe, refined, simple and delicious

Eggplant caviar (Caviar d aubergines) is a French vegetarian entree, a refined recipe, but very easy to prepare.

Caviar d'Aubergines is a French eggplant salad with seductive aromas in a fine, silky texture.

Eggplant caviar is a classic of French cuisine, an eggplant puree seasoned with fragrant spices.

Like any traditional recipe, there are many versions, from the simple to the most elaborate, both in terms of workmanship and the richness of the ingredients.

Chef Gordon Ramsay's recipe


some beautiful eggplants (3-4)

1 link fresh thyme

rosemary, fresh coriander

extra virgin olive oil

a little cream (the French use crème fraiche, ie sour cream, sour cream, fermented)

Method of preparation

First, wash the eggplants and cut them into 2 lengthwise. The eggplant is sectioned lengthwise and the core is zigzagged.

For the preparation of caviar, the eggplant core is zigzagged

Cut 1 clove of garlic in half and rub each slice of eggplant well. In the notches, insert different fresh herbs & # 8211 thyme, rosemary. In their absence, you can also use dried plants.

Over the eggplant, sprinkle with salt and pepper, making sure to have half a clove of garlic on each slice of eggplant. Sprinkle with extra virgin olive oil, then reform the eggplant, placing 2 halves face to face (thus forming a whole eggplant).

Wrap them in baking paper and place them on a tray that is placed in the oven heated to 200 degrees. Bake for 30-50 minutes, depending on the size of the eggplant.

Once removed from the oven, the eggplants are prepared immediately, while they are hot. Immediately remove the pulp mixed with the spices, using a spoon. It will come out very easily, leaving the shells clean.

Next, finely chop the eggplant pulp with a knife. If you have woody parts of spices (thyme twigs too thick), you can remove them before chopping. Chop quickly, while everything is still hot, to mix the flavors.

In a pan, put a little olive oil and add the chopped eggplant. Eggplants will cook in their own juice. Add a drop of lemon juice to keep its color. When the sauce has evaporated and the eggplant is well cooked, add a little finely chopped coriander (or chopped parsley) and a little freshly ground pepper.

Stir, remove from the heat, allow to cool slightly and add the cream, depending on taste. Stir and add a little more fresh lemon juice (don't overdo it so it doesn't come out too sour).

Eggplant caviar & # 8211 a light and dietary recipe

Allow to cool to room temperature and then refrigerate for at least a few hours. The salad develops its flavors over time, so it can be prepared even 2-3 days before serving (it will be even better).

How to serve

Eggplant caviar can be served classic, with baguette slices, wasa bread or next to some crispy breadsticks.

A delicious option is to serve the eggplant caviar in Champignon mushrooms.

If you want to fill the mushrooms with caviar, you have to boil them in salted water for 10 minutes, or bake them at 180 degrees. Served this way, the dish is ideal for a diet and extremely delicious dinner.

Vinete (Romanian eggplant caviar)

Reference (100%) & # 8211 Cooked and drained eggplant meat
13% & # 8211 Neutral oil (vegetable or peanut)
1% & # 8211 Sel

A hob, which will be marked for life
Pliers (or other utensils for handling aubergines)
A strainer
A big bowl
An electronic scale (if you don't have one, buy one, thank you later)
A mixer

1. Heat the hob on your stove over high heat. I use a baking sheet that came with my oven, and on which I never made the slightest pastry. Today, blackened and deformed, it is only used for this recipe.

2. Position the aubergines on the plate, being careful not to slip them, you will see it is very funny. Once the vegetables are strategically positioned, do not touch them for another 10 minutes. To make my photos look prettier, I used a trio of colorful eggplants, but it works great with classic aubergines. On the other hand, it is important that they are as fresh as possible, because with age comes bitterness.

3. Once the aubergines are well crammed on one side (when the skin is black and the flesh has softened), turn them over. Then continue turning them over until our vegetables are charred from all angles. To be able to warm their buttocks, you can use small pastry circles (as in the photo below), or make a throne for them with aluminum foil, or position them in balance on top of each other.

4. Now that the aubergines are tired, let them cool quietly in a bowl for 30 minutes.

5. Remove the skin and keep only the flesh (including seeds). You don't care, it's normal.

6. Drain the pulp in a colander over a bowl. The extracted water can sometimes give bitterness and also make them bitter eggplants too liquid.

7. After about twenty minutes, very gently press the back of a spoon on the aubergines to finish removing the fleet and taste a small piece of each of your aubergines! You see, no matter how you choose them, pamper them, drain them, season them, sometimes a protagonist stays bitter from the beginning to the end of the show. In this case, you unfortunately have no choice but to throw it away bitterly.

8. Weigh. It is indeed from this moment that there is a sense in knowing the weight of the flesh, so that the other ingredients can be dosed.

9. Put everything in a blender, with the oil (13% by weight of the meat) and salt (1%). Mix until smooth.

10. Taste immediately, or pour into a bowl that you will cover and then put in the fridge. Consumed within 2 days for optimal taste and texture, this eggplant caviar is easily preserved for a good week.

Traditionally, a wooden utensil is used to manually chop the aubergines, which gives the texture a more present mash, but personally I prefer the creamy, velvety softness obtained from the blender.

To serve, cut diced onions that everyone can, if they wish, sprinkle on their eggplants, before spreading them on a good slice of bread.

Aah & # 8230 this silky, smoky taste reminiscent of wood fire, nature, vegetable & # 8230 I am a city child, a real city dweller, but this dish evokes in me memories of another world, a wild world and tender.

Method of preparation

Small potatoes in cheese sauce

Boil the potatoes in salted water for a few minutes - the frozen ones should only be rinsed in hot water. it

Tart with autumn vegetables

We prepare a tray with a size of 30/40 cm. or two smaller than 15/20 cm. We are preparing for the beginning