On the account in Odessa, of course, he exaggerated. Just in our area (probably not only in ours, judging by recent topics) eggplant caviar, in season, is a very popular dish. Despite this, I had to taste the caviar differently, according to many recipes, almost every housewife had her own. There are very trivial ones, once they even treated me to this - boil the eggplants, squeeze the water under pressure, grind in a meat grinder and season with mayonnaise. But we will not transfer products and our precious time to such recipes.

I scooped up about such a pile on my caviar.

Put our blue and pepper on a baking sheet and bake them in the oven, over medium heat, for 40 minutes or 45 minutes, turning from side to side as necessary. It all depends on the size of the vegetables and your oven. It would be great if our vegetables were slightly burnt from the barrels, but, of course, not burnt.

It turned out like this.

While our vegetables are baking and emitting aromas, let's not waste time, let's get busy with tomatoes. Cut them in half and grate them into a suitable dish in which we are going to make caviar. Personally, it's much easier for me to do this with tomatoes than scalding, skinning, then chopping, or worse, getting a food processor-blender-shmender for this.

I must note that if the consistency of caviar is important to you, then it is still better to deal with tomatoes in the last place, because this is the most liquid component and the density of caviar will directly depend on it. Well, or, after settling the grated tomatoes, you will need to drain some of the juice that has been released, although, personally, I feel sorry for draining the vitamins. And usually, I don't bother about the consistency of this caviar.

I know that some people bake for caviar and tomatoes, but I prefer not to. Firstly, summer, juicy, sweet, sugar-curing and sun-cracking tomatoes are delicious without any baking. Secondly, this is perhaps the only more or less acidic component, and the sourness in our dish will not be superfluous, while baked tomatoes partly lose their acidity. And besides, it's a pity to kill summer vitamins in the oven. For this it will be winter, supermarket tomatoes, twists.

Now we will peel the baked vegetables from the peel, and we will also remove the seeds from the pepper. Usually, if everything is in order with the vegetables, then the peel from the blue ones is removed without problems. Sometimes not everything goes smoothly with pepper, it depends on the variety, the degree of ripeness and God knows what else. You need to look at the baking process, if during baking the skin inflates well and falls behind, then, most likely, it will be removed just as well, and if not, then it is advisable to place the pepper in an airtight bag or put it in some kind of dish that needs to be tightly close, and leave to evaporate for a while.

Chop our eggplants and peppers like this and put them in our dishes. Usually I chop vegetables according to my mood, I can be very large, and I can even smaller.

Squeeze out about a head of garlic into our caviar.

This is probably the only dish for which I use the garlic press. The fact is that chopped garlic, albeit crushed, gives off its juice much worse, and therefore the aroma and pungency of the dish. Moreover, further heat treatment of our caviar is not planned. If you do decide to chop the garlic, then you will have to take it, probably two or three times more and sparing no effort to flatten and chop it, or maybe grind it in a mortar.

Well, our caviar is almost ready, all that remains is to season it to your liking with salt, a pinch of sugar, a pinch of black pepper and a couple of tablespoons of vegetable oil. And mix everything well.

This time I did not chop greens into it, although it is very welcome there, basil, parsley, dill, and whatever. It is only worth noting that greens change the taste of the dish quite strongly, it becomes different. This is a well-known property of eggplant - without having its own pronounced taste and possessing fantastic absorption abilities, they easily take on everything that surrounds them. And this time I wanted like this.

I hope you will like this dish, especially since it is fast enough and not very laborious. Sometimes it is on our table almost every day.

Eggplant caviar is a dish that smells like in summer from every Odessa apartment, from every house. Earlier, when all the families in the yard talked, they often cooked food all together, and celebrated something or simply dined right in the yard, at a large set table, like one big family. Everyone brought something of their own - delicious. Almost in every courtyard there was a place for cooking, where they cooked shashlik, fish, freshly caught mussels or "blue caviar". For her, there was a special iron sheet on which vegetables were baked until cooked, on another, the same one, they cooked mussels. Every year there are fewer such courtyards, someone leaves forever, someone moves to new buildings. I want to show you a recipe for Odessa eggplant caviar, prepared at home, which will be as close as possible to the original, which was once prepared by my beloved neighbor Roza Naumovna.

To prepare eggplant caviar in Odessa, take the products from the list. Wash vegetables under running water.

The eggplants and peppers should be heavily scorched over a gas burner to give them the smell and taste of a fire. Transfer to a baking dish and cook in the oven for 25-30 minutes at 180 degrees in convection mode. You can, of course, cook them on a gas burner until cooked, but be prepared for the fact that after cooking the first eggplant, the neighbors will call the firefighters)))

While the vegetables are baking, finely chop the onion.

Tomatoes need to be cut into four parts, grated on a coarse grater, discarded the skin. Add grated tomato and a little salt to the onion. While the vegetables are baking, the onions are marinated.

Cool the prepared vegetables slightly, peel them off - it is easy to peel. If this procedure is difficult with pepper, put it in a tight plastic bag for a while, and the skin will be easy to peel.

Squeeze the eggplants from excess liquid, chop with a knife together with pepper in a large cube.

Add tomato and onion, garlic pressed through a press and chopped cilantro.

Season with vegetable oil, add salt to taste, mix. The caviar should remain in large pieces, then all the tastes of vegetables will be preserved, although I know families who twist eggplant caviar in a meat grinder. But, to be honest, this is a completely different taste and appearance.

Serve Odessa eggplant caviar with meat, fish, potatoes, and don't forget about the freshest bread.

Odessa eggplant caviar is ready. Enjoy!

step by step recipe with photo

Odessa housewives love and know how to cook blue ones, this is what eggplants are called in Odessa.

Ingredients

• eggplant - 2-3 pcs.
• sweet peppers - 2-3 pcs.
• tomatoes - 2-3 pcs.
• chives - 2-3 pcs.
• onions - 2-3 pcs.
• and 50 ml of vegetable oil.

Preparation

1. Put the peppers and eggplants in the oven for 10-15 minutes, until they soften and “tan” on the skin.

2. Cut the tomatoes crosswise and put them in boiling water for two to three minutes. Remove the skin and chop with a knife.

3. Grate the onion and combine with the tomatoes.

4. Remove the skin from the pepper, remove the seeds, chop with a knife, send to a bowl with onions and tomatoes.

5. With eggplants, proceed in the same way as with pepper. If desired, leave the skin on half of the baked eggplant, so the taste of caviar will be more intense.

6. Combine eggplant with other vegetables.

7. Salt chopped vegetables, if the tomatoes were sour varieties, then you can add a spoonful of sugar.

Transfer vegetables to a saucepan and add oil.

8. Heat eggplant caviar on a hotplate for 10 minutes. Squeeze out the garlic, add pepper if desired.

The advantage of this recipe is that it does not require a lot of oil, frying each piece on it, so the caviar is low in calories.

Odessa style eggplant caviar is delicious both hot and cold.

Important! Choose vegetables for caviar from mature, beautiful, high-quality eggplant.

Note to the hostess

1. The attractive appearance of vegetables is not always an unambiguous indicator of their quality. For example, for cooking caviar, ripe, even overripe tomatoes that have gained maximum juice are preferable. But they rarely keep their integrity and often have a non-marketable appearance. This should not scare off an experienced housewife, the main thing is the absence of rot on the fruits. Regardless of the variety of tomatoes, the preparation of caviar "from Odessa" is not complete without a pinch of sugar.

2. An indicator of the quality and freshness of eggplants - firm pulp, glossy rind and green stalk. Pre-baking the eggplants and peppers is not only part of the cooking process - it makes peeling much easier.

3. Sweet carrots significantly improve the consumer qualities of caviar, but it must be stewed separately until soft.

4. Not every housewife dares to grate onions, but this requirement is simply inhumane. It is much easier to mince it or grind it in a blender.

5. No matter how little oil the caviar contains, it should not be stewed for a long time, since in this case the oil will oxidize and give the food an unpleasant rancid taste.

6. Practical women from Odessa sometimes add finely chopped potatoes to caviar for satiety.

Classic eggplant caviar according to the 1974 recipe for the winter, sterilized

We need:

• 1.8 kg dark purple eggplant
• 150 g of salad pepper
• 150 g ripe red tomatoes
• 150 g onions
• 200 ml sunflower oil
• 10 g parsley and dill
• 1 tbsp salt
• 1/2 tsp each ground black bitter and allspice pepper
• 1-2 tbsp 9% vinegar

Preparation:

1. Wash the eggplants, let the water drain, prick with a fork, grease with vegetable oil and put to bake on a baking sheet in the oven, after covering it with parchment (this makes it easier to wash the baking sheet). We bake at a temperature of 200 degrees, periodically turning over all sides, until soft.

After taking it out of the oven, cool it slightly, remove the skin, put it in a colander and let it cool. Chop the cooled eggplants finely with a knife or cleaver.

2. Wash the lettuce, peel the stalks and seeds, cut into pieces, blanch in boiling water for 3-5 minutes, cool in cold water. Chilled peppers are passed through a meat grinder, or chopped with a knife.

3. Washed and dried, on a paper towel, rub the tomatoes on a coarse grater, without the skin.

4. Cut off the root lobe and feather of the onion, peel it off the cover coat, cut into slices and fry in sunflower oil until golden brown.

5. Clean parsley and dill from dry impurities and chop.

6. Transfer all prepared ingredients to a saucepan, add salt, bitter and allspice, vinegar, mix and put on fire.

Bring the resulting mass to a boil, with constant stirring, then pack it into sterile jars, cover with boiled lids and put in a water bath to sterilize.

0.5 L cans are sterilized for 60 minutes, 1 L - 80 minutes, after which they are immediately sealed and air cooled.

Eggplant caviar bessarabian recipe

We need: the output of 7 cans of 0.5 l

• 3 kg eggplant
• 1.5 kg tomato
• 0.5 kg of onions
• 0.5 kg of carrots
• 2 heads of garlic
• 200 ml vegetable oil
• 60-80 g 9% vinegar
• 1 tbsp salt
• 2 tbsp Sahara

Preparation:

1.Washed and dried eggplants, prick with a fork or knife and bake until tender, in the oven at 200 degrees, 20 minutes. We check the readiness with a knife, they should be soft. After, we remove the skin.

2. Wash the rest of the vegetables, peel and mince them, each one individually, in the following sequence: onions, carrots, tomatoes and baked eggplants.

3. In a cauldron or saucepan with a thick bottom, pour oil, heat it up and put onions and carrots, simmer for 10 minutes. After that, put the tomatoes and boil for another 30 minutes.

4. Add the eggplants, mix and cook for 30 minutes, but 15 minutes before the end we send garlic, salt, sugar, vinegar to the cauldron and simmer over low heat.

5. In prepared jars, transfer the prepared caviar to the top, cover with boiled lids and immediately seal.

Refrigerate upside down, warm.

Eggplant caviar according to the 1975 recipe from Georgia for the winter, without sterilization

We need: output 3 cans of 0.75 l

• 900 g baked and peeled eggplant
• 600 g sweet pepper, peeled from seeds and tails
• 500 g onions, peeled
• 500 g carrots, without peel
• 60g garlic, shirtless
• 1 kg of tomatoes, without skin
• 300 ml refined vegetable oil for frying
• 100 ml of unrefined sunflower oil
• 150 ml wine vinegar
• 1.5 tbsp salt
• 3 tablespoons sugar
• 1 tsp with a slide of cumin
• 1 tsp with a slide of a mixture of dry herbs (tsuho-suneli, coriander, saffron)
• 2 pods of red hot pepper
• 0.5 tsp ground black pepper

1. Prepared vegetables, finely chop, each one individually.

2. Pour refined vegetable oil into a large saucepan, let it warm up and put onion for frying. Fry it over high heat, until transparent, then add hot pepper, cumin, simmer for 2-3 minutes, send carrots, black ground pepper to them, mix and fry for 7-8 minutes, stirring occasionally.

3. Add the bell pepper, stir, simmer for 5 minutes, and then put the garlic, also simmer for 5 minutes, then put the tomatoes, bring to a boil, cover and boil over very low heat for 15 minutes.

4. Last, from vegetables, send eggplants into a saucepan, bring to a boil and simmer for another 15 minutes, over low heat. Then let it cool slightly and interrupt with an immersion blender, in mashed potatoes.

Season with salt, sugar, a mixture of spices, vinegar and unrefined oil, mix everything well.

5. Put the mashed potatoes on the fire and bring to a boil under the lid, turn off the heat and fill the prepared jars with caviar, roll up and cool, do not cover with anything.

Odessa recipe for eggplant caviar

Of course, how to do without blue caviar in Odessa! In every yard and in every housewife there is a secret of making eggplant caviar, even if you hold a culinary competition, and each cannot boast about the taste of her caviar.

I am not a native of Odessa, but having lived for almost 50 years in Odessa, they taught me something, thanks to the good teachers in the yard in Moldavanka.

And so, we are preparing eggplant caviar.

We need:

• 2.5 kg eggplant (blue) dark purple
• 2 kg tomato, red and ripe
• 1 pod of red hot pepper
• 1 head of garlic
• 3 heads (800 g) onions
• 150 ml vegetable oil

Preparation:

1. It is advisable to take eggplants of the same size, wash, dry and put them on a baking sheet covered with parchment, pre-prick them with a fork. Lay the eggplants with their tails forward, so it will be easier to turn them over during the frying process.

We turn them over periodically so that they are fried from all sides. The temperature in the oven is 200 degrees, the frying time is 20 minutes, we check the readiness with a knife, should be soft.

2. Rub the tomatoes on a coarse grater, without the skin and filter through a colander to remove excess moisture, this water can then be used to prepare other dishes.

3. Chop the onion in half rings, chop the garlic and hot pepper.

4. Fried eggplants, peel hot, finely chop with a knife and transfer to a colander, lightly salt, leave for 10 minutes to leave the bitterness.

5. Meanwhile, in a frying pan with sunflower oil, fry the onion until fully cooked, it should be transparent white, so fry over low heat, stirring occasionally.

6. Put the tomatoes, hot peppers, mix and simmer for 10 minutes,

add eggplants at the end of cooking, increase the heat and simmer for 2-3 minutes over high heat, and then remove the heat to the very minimum.

At this point, we taste for salt, add salt if necessary. Garlic can be added if desired, but it is better to add it to cold caviar. The caviar is ready for consumption.

7. Caviar prepared in this way can also be rolled up for the winter, but then it will have to be stewed longer, it can be rolled up without sterilization or sterilized for 30-40 minutes, 0.5 liter cans.

Odessa eggplant caviar

This recipe for making eggplant caviar is very ancient, but it is still successfully prepared in Odessa kitchens.

We need:

• 1 kg blue (eggplant)
• 1 kg of Bulgarian, necessarily red, pepper
• 2-3 tomatoes, ripe
• 1 onion
• 1-2 cloves of garlic
• 1 tsp salt
• 1 tbsp Sahara
• 300 ml of refined vegetable oil

Preparation:

1.Wash blue, cut off from both ends, pre-smear with vegetable oil, on all sides,

Put on a baking sheet and put in an oven preheated to 180 degrees. We will bake, turning over every 10 minutes, for 40 minutes.

2. Bell peppers can be baked together with blue ones, if the size of the baking sheet allows, or you can also grease them separately, beforehand. We bake until tender.

3. For the caviar dressing, prepare the dressing itself, for which we rub the onion on a fine grater, the tomatoes on a coarse one, squeeze the garlic through the garlic, mix everything, season with salt and sugar.

4. Put the baked vegetables in a bowl, cover with a lid, so it is easier to remove the skin, let cool until warm. We peel warm vegetables and cut them with a knife, finely.

Add to the dressing, mix thoroughly and put on impregnation for 4 hours. Then the caviar can be consumed.

5. Caviar can be transferred to jars in a hot state and sterilized in a 0.5 liter jar for 30-40 minutes, and add 2-3 tablespoons to each jar. vinegar, but the taste of caviar will be different.

Cold raw roe from baked eggplant

We need:

• 800 g eggplant
• 4 pcs medium-sized tomato
• 2 bell peppers
• 1 small head of garlic
• 1 bundle fresh parsley
• unrefined sunflower oil

Preparation:

1. Bake the eggplants in the oven, at 200 degrees, 20 minutes, until soft. Cool and peel, chop finely.

2. We clean the pepper from seeds and stalks, cut it into small damp cubes.

3. Onions and tomatoes, also cut into small cubes. Chop the greens finely.

4. Collect all ingredients in one bowl, salt, season with sunflower oil and mix.

Eggplant caviar is ready.

Eggplant caviar for the winter

We need:

• 2.5 kg eggplant
• 1.3 tomato
• 300 g bell pepper
• 1 pc red hot pepper
• 250 ml vegetable oil
• 100 g garlic
• 1 bunch of parsley
• salt to taste

Preparation:

1. Cut off the washed eggplants on both sides and prick with a fork. We bake in the oven at a temperature of 200 degrees, 45-50 minutes, should be soft.

2. We also bake bell peppers in the oven at the same temperature for 35-40 minutes.

3. Remove the skin from the baked vegetables, and also the seeds and the stalk from the pepper. We pass through a meat grinder.

4. Pass the garlic with hot pepper through a meat grinder, separately from them - tomatoes and onions.

5. Finely chop the parsley.

6. Pour vegetable oil into a saucepan, add tomatoes with onions, blue with peppers, stir and simmer for 40 minutes, stirring occasionally.

After this time, put the garlic with hot pepper, mix, salt and boil for 5 minutes. After that, add parsley to the vegetables, stirring for another 5 minutes.

7. Fill sterilized jars and roll them up with boiled lids. Cool down under a warm blanket.

"A scattering of gems" in Baku eggplant caviar

The caviar according to this recipe turns out to be beautiful, like a scattering of gems, thanks to the rich colors of the ingredients.

We need:

• 1 kg eggplant
• 1 kg of red bell pepper
• 3 pcs of tomatoes
• 1 purple onion
• 1-2 cloves of garlic
• 200 ml of refined vegetable oil
• 1 tsp salt
• 1 tbsp Sahara
• cilantro, parsley, basil, dill, a few sprigs
• 1 tsp utskho khmeli-suneli
• 100 ml wine vinegar

Preparation:

1.Bake eggplants on the grill or on a flame divider, on the stove to feel smoke, peppers, and bake as well.

Then, we clean the finished vegetables from the skin, seeds and stalks. Finely chop with a knife.

2.For dressing, mix vegetable oil with wine vinegar, grated or diced tomatoes, chopped onions and garlic, season with salt and sugar, as well as spices.

3. Add baked vegetables to the dressing, put chopped greens, hot pepper, mix everything and taste for lack of salt or pungency, add if necessary. The caviar is ready.

We leave it for a couple of hours for impregnation.

Bon Appetit!

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