Eggplants or "blue ones" have long been loved in Russia, despite the fact that in most of our country this vegetable can be grown only in greenhouse conditions, since it is very thermophilic. Their blanks are so popular that in August and September most housewives buy a myriad of eggplants, taking advantage of small seasonal prices for them, even if they did not manage to grow a decent crop in their garden. Well, and if the year was fruitful, then all the forces rush to find as many as possible interesting and seductive recipes of dishes and blanks of eggplant. After all, they can marinate, and sour, and salt, and stuff.
Traditionally, eggplant caviar is the most popular. It should be noted that this dish, especially in the form of canned food, is originally Russian, and, more precisely, even Soviet, since it was invented by food technologists in the last century.
But every good housewife considers it his duty to somehow, but diversify its composition and preparation, and bring its own flavor to the taste of eggplant caviar, familiar to everyone from childhood. Eggplant caviar, cooked by passing all or most of the ingredients through a meat grinder, is the most traditional form of this billet. Of course, in recent years, many kitchen tools have been invented to make life easier for the hostess. But it is the use of a conventional meat grinder that allows you to get that ideal homogeneous structure of eggplant caviar, in which even tiny pieces of natural vegetables can be present.
Why appreciate eggplant caviar
Eggplants have many advantages. Perhaps, they are not loved only by people who have a pronounced allergy to this vegetable - in our time, which just does not happen. Most eggplant dishes are valued by women who monitor their appearance, shape, and weight. After all, the blue ones are distinguished by low calorie content and at the same time exquisite taste. Besides, the times are past, when, before cooking, eggplants had to be soaked for a long time in order to free them from the bitterness that accumulates in the peel.
Important! Most modern eggplant varieties can not even be freed from the skin, because they are completely devoid of bitter taste.
Eggplant caviar contains a significant amount of fiber, which has a beneficial effect on the digestive process itself. Eggplants are also rich in potassium, so they are useful for eating with heart problems, gout, and reduce cholesterol and blood sugar levels. Caviar contains many B vitamins, vitamin PP, ascorbic acid, as well as iron, zinc, manganese and copper. Eggplant is able to normalize water-salt metabolism in the body.
In 100 grams of eggplant caviar, produced by industry, contains on average:
- Water - 73.6 g
- Carbohydrates - 5.1 g
- Dietary fiber - 3.8 g
- Fat - 13.3 g
- Protein - 1.7 g
- Calories - 148 Kcal.
It is only necessary to take into account that eggplants tend to absorb vegetable fats in large quantities. Therefore, if the calorie content of the dish is of paramount importance for you, then you need to pay attention to the amount of sunflower oil used in the recipes. It is better to do without it, or use it at a minimum.A warning! Due to the presence of oxalate salts of oxalic acid, it is better to limit the use of these vegetables to people with a tendency to cholelithiasis.
The easiest and quickest recipes
The most classic and at the same time easiest to prepare recipe for eggplant caviar is the following:
- Eggplant - 5 kg;
- Ripe tomatoes - 2 kg;
- Bulgarian sweet pepper - 2 kg;
- Salt, garlic - to taste;
- Sunflower oil - to taste.
Eggplants after washing in cool water should be peeled, if desired, cut into pieces of any size and shape and boil in salted water to the extent that they are soft.
Tomatoes cut into small pieces. Pepper, previously cleared of seed chambers and stalks, also cut into any form.
Scroll through the meat grinder, first separately eggplants, then a mixture of tomatoes and peppers. Then fry peppers with tomatoes in sunflower oil with salt and spices to your taste for 3-5 minutes. At the last stage, combine them with ground and boiled eggplants, add finely chopped garlic (through a meat grinder or garlic press) and stir everything thoroughly.
Put the mixture on medium heat, bring to a boil and cook for 40 minutes with regular stirring. Immediately boil the boiling mixture over the prepared jars and sterilize: liter jars - about 30 minutes, half-liter - about 20 minutes. After that, the eggs can be rolled up and stored.
What is good about this recipe, besides ease of preparation, is that it can be called dietary, since eggplants are cooked in a boiled way.Attention! The color of such caviar will be much lighter compared to other cooking options.
But if you want to cook eggplant caviar, the absorption of which, in general, will not affect your figure and will not bring anything other than good, then follow the following recipe:
Take 1-2 kg of eggplant, wash well and bake with the skins in the oven on a grill or tray. After the vegetables have cooled, remove the skin from them, cut them in oblong pieces and roll through a meat grinder. To the mass of ground eggplant add a few tablespoons of freshly squeezed lemon or orange juice, finely chopped herbs, according to your tastes and salt. Mix everything well. If desired, you can add a few bulbs with a meat grinder with garlic cloves. This eggplant caviar is stored only in the refrigerator, but it is very tasty and healthy.
Multicolored recipes for eggplant caviar
If you are an exquisite gourmet and the saturation of taste and smell is more important for you, it is necessary in the manufacture of eggplant caviar for the winter through a meat grinder to give preference to recipes, where all vegetable components are mixed separately in vegetable oil before mixing. It will be impossible to resist the taste and aroma of such a dish. Try, for example, this recipe for eggplant caviar.
- Eggplant - 4.5 kg;
- sweet pepper - 2 kg;
- onions - 800 grams;
- carrots - 1 kg;
- tomatoes - 2 kg;
- parsley - 50 grams;
- salt, chili and vegetable oil - to taste.
First, it is necessary to carry out the preparatory work: wash and peel the eggplants, remove the tails from the pepper and clean all the seeds, peel the onions and carrots, wash the tomatoes and cut them into several pieces, wash the parsley.
Peppers and eggplants should be cut into long pieces along, salt and leave for a few hours.
Then oil is poured into the pan, roasted until a barely noticeable smoke appears, and sliced and slightly pressed eggplants are placed there. After roasting them, they are passed through a meat grinder and put in a large cauldron with a thick bottom. Peppers are roasted separately in the same pan, then they are also passed through a meat grinder and added to eggplants. Onions are first passed through a meat grinder and only then fried and also added to vegetables.
The tomatoes are fried last, some water is added to the pan and they are stewed for 10-15 minutes until thick.Tip! To obtain a more delicate texture, you can peel the tomatoes before stewing. To do this, it is enough to pour boiling water over them and the skin can be easily removed.
After all the components are mixed in the cauldron, put it on medium heat for boiling. Constantly stir the mass, so that it does not burn. Try it and 10 minutes before readiness add minced parsley. Stew caviar should be about an hour. Boiling vegetable mass must be quickly decomposed into pre-sterilized jars, covered with sterilized lids, turned over and wrapped. In this case, additional sterilization of canned food is not needed.
For a variety of taste in the manufacture of eggplant caviar through a meat grinder, you can add various ingredients to this recipe: pumpkin, parsnip roots, celery, apples and even walnuts. The number of additional elements to be introduced should be equal in weight to 1/10 to 1/5 of the number of used eggplants.
If you want to get an exquisite taste of eggplant caviar combined with utility, try not to fry all the vegetables in the above recipe, but bake in the oven before chopping through a meat grinder.
Winter harvesting, many housewives traditionally do with the use of vinegar - because it allows, without using sterilization, to increase the shelf life of eggplant caviar. In addition, the taste of the finished eggplant caviar becomes piquant and unusual. Using the following recipe, prepare a new dish that will delight you on a frosty winter day.
In order to realize your plans you will need:
- 2 kg of eggplant;
- 1 kg of ripe tomatoes;
- 1 kg of sweet pepper;
- 0.8 kg of carrots;
- 0.5 kg of onions;
- 1 head of garlic;
- 80 grams of purified oil;
- 1 tbsp. a spoonful of salt;
- 2 tbsp. spoons of sugar;
- ground pepper - to taste;
- 100 ml of table (apple) vinegar 9%.
Pepper from the seed chamber and tails, eggplant and tomatoes from the skin and cut all the vegetables into large pieces. Then grind with a meat grinder.
Carrots and onions with garlic can also grind through a meat grinder. All components of the recipe mix in a saucepan with a thick bottom and put the stew on a small fire. After boiling, add salt, ground pepper, sugar and any additional herbs and spices to your taste. Simmer for about 50 minutes. Then add vinegar to the pan and heat for another ten minutes. Still boiling caviar needs to be decomposed into pre-sterilized banks and tighten. Banks to turn, wrap and leave to cool for 24 hours.
The average time of cooking eggplant caviar according to any recipe is about three hours. Thus, you will spend relatively little time, but in return, in the winter you will be able to periodically enjoy a delicious and healthy snack, carrying a reminder of the hot summer.