Eggplant caviar in a slow cooker. Eggplant caviar for the winter Delicious eggplant caviar in a slow cooker

20.06.2022

I bring to your attention another preparation for the winter of eggplant called eggplant caviar in a slow cooker. I suggest cooking caviar in a slow cooker, for me personally this is a more convenient option, because I know that nothing will run away anywhere, it won’t burn, and it won’t wind up a lot of electricity, like cooking on an electric stove.

We will need:

3 kg unpeeled eggplant (after peeling 3 kg, I have 2,100 kg left)

500 grams of onion (or 4 medium sized ones)

350 grams carrots (about 2 large ones)

1 kilogram of tomatoes

1 large head of garlic

a little vegetable oil (I'm not a fan of the huge amount of oil in vegetables, so the multicooker was invaluable help in this matter)

2 tablespoons salt

3 tablespoons of sugar

3 tablespoons of 9% vinegar.

Eggplant caviar for the winter in a slow cooker

We start cooking.

First of all, wash the eggplants, remove the stalks, peel, cut into small cubes, add it well and leave for a couple of hours or more, who has what time. Next, wash and squeeze the eggplant.

Pour vegetable oil into the slow cooker, pour the eggplants there and set the “Baking” mode for 40 minutes:

It is very convenient if there is another slow cooker, in which we fry finely chopped onions and carrots, grated on a fine grater. And after 40 minutes from the start of frying the eggplant (we will hear a timer about readiness: wink: add overcooked onions and carrots to the eggplants, turning on the “Baking” mode again for 60 minutes:

In the photo you can see how the eggplants settled, but there was a whole pan of them. By the way, the eggplant will need to be mixed twice.

While overcooked, cook the garlic - peel it and chop it, and the tomatoes, they need to be chopped with a blender. We put the prepared vegetables in a slow cooker, add salt and sugar:

Mixed and leave our caviar until the timer signal.

In the meantime, jars with lids can also be prepared by sterilizing them. For the proportions I indicated, you will need 2.7 liter cans.

So, the timer signal sounded, add vinegar, mix the finished eggplant caviar.

Alexander Gushchin

I can't vouch for the taste, but it will be hot :)

Content

Very tasty and healthy eggplant caviar is a versatile dish, because it can be an appetizer, an addition to a side dish. A simple recipe is very accessible, even an inexperienced hostess will cope with the task. To speed up the process, you should use a slow cooker.

How to cook eggplant caviar

A jar of blue caviar is not only a delicious snack option, but also a very healthy dish. This is an excellent preparation for the winter, which is made in a slow cooker of any company (Redmond, Panasonic). The main thing is to follow simple rules:

Wash the vegetables thoroughly, be sure to peel the blue fruit.
If the snack is made for the winter, the jars are sterilized - this is the main condition so that the preservation does not “explode”.
Cooking should be carried out only from ripe vegetables.
When using a slow cooker, do not add a lot of oil, otherwise the dish will turn out to be very fatty.

Traditional eggplant caviar in a slow cooker

Classic eggplant caviar in a slow cooker cooks very quickly. Need to take:

eggplant - 2-3 pieces;
onions - 2 heads;
sweet pepper - 2 pcs.;
tomato - 3-5 pcs.;
vegetable oil - 2-2.5 tbsp. l.;
garlic - 2-3 cloves;
carrot - 2 pcs.;
spices - to taste.

Eggplants for the winter in a slow cooker are harvested simply. Use the detailed step by step recipe:

Cooking begins with peeling and slicing onions - the vegetable is chopped into small cubes.
The multicooker bowl is filled with vegetable oil, onions are laid out. It is set to fry for 1 minute.
Blue ones are washed, cut into cubes, sprinkled with salt. They need to stand.
After 20 minutes, the workpiece is washed with plenty of cold water.
Carrots are finely chopped (each vegetable piece should be no more than 1 cm).
The rest of the ingredients are crushed.
It's time to add the prepared vegetables to the bowl.
Close the lid. Set the "Extinguishing" mode, the timer - for 60 minutes.
Homemade appetizers according to this recipe will turn out delicious, healthy.

How to make eggplant caviar with zucchini

If eggplant caviar is being prepared, the recipe in a slow cooker for its preparation is simplified. The dish turns out incredibly tasty, tender. Need to take:

sweet pepper - 1 pc.;
little blue ones - 2-3 pieces;
garlic - 3-4 cloves;
onions - 2 heads;
spices - to taste;
carrot - 1 pc.;
tomatoes - 2-3 pcs.;
zucchini - 3-4 pcs.

To prepare not only a tasty, but also a simple version of a snack, you should use this recipe:

You need to start cooking with eggplant - the peel is removed.
The blue ones are cut into cubes, transferred to a deep bowl, poured with slightly salted water.
Next, an onion blank is made - the vegetable is peeled, finely chopped, transferred to a bowl in which vegetable oil is preheated.
Time to cook onions - 1-2 minutes.
Carrots are rubbed on a coarse grater. Fried onions are mixed with carrots - vegetables are cooked for a couple of minutes.
Delicious bell peppers are de-seeded, diced and added to the rest of the ingredients.
To make fried eggplant tasty, it needs to be baked. Excess liquid is drained from the blue ones, then they are laid out in a bowl, zucchini, diced, are added.
Baked eggplant takes 10 minutes to cook.
Tomatoes are poured over with boiling water, the peel is removed, the flesh is cut. Transfer the tomatoes to the rest of the ingredients.
Fried eggplant with vegetables is seasoned with spices, garlic is added.
With the "Extinguishing" program, the timer is set to 50 minutes.
After the specified time, the eggplant caviar in the slow cooker is completely ready.

Recipe for eggplant caviar for the winter

Preservation in a slow cooker is convenient, reduces the time to create a delicious and tender dish. You will need:

little blue ones - 2 pcs.;
tomatoes - 2 pcs.;
Bulgarian pepper - 2 pcs.;
onion - 1 head;
water - ½ st.;
spices - to taste;
marjoram - 1 pinch.

Canning in a multicooker is carried out as follows.

"Overseas caviar ... eggplant!" We all remember this famous phrase from the movie "Ivan Vasilyevich Changes His Profession". In the time of Ivan the Terrible, indeed, eggplants were a real curiosity for Russians, and any dishes from them were considered a luxurious decoration even for the royal table. But times have changed, and now we can easily buy these little blue fruits in the store. And cook eggplant caviar from them in a slow cooker, very tasty and healthy.

Eggplant caviar can be safely called one of the best preparations for the winter. This is truly a versatile product. It can be used as a snack, a side dish for almost any and vegetable dishes, and simply spread on black bread. And every time to enjoy its great taste!

To ensure that eggplant caviar does not spoil until the end of winter, it is worth adding vinegar when cooking it. If you prepare caviar without it, then you can expect that it will last until the New Year or a little longer. However, if you carefully sterilize jars and lids and store eggplant caviar in the refrigerator, then it may well last until spring and not deteriorate.

So, we stock up on eggplants, jars and other necessary ingredients, and start harvesting eggplant caviar for the winter in our wonderful assistant - a slow cooker.

Eggplant - 1 kg
Carrot - 2 large pieces
Bulgarian pepper - 3 pcs.
Tomatoes - 5 medium tomatoes
Garlic - 5 cloves
Onions - 2 large pcs.
Sunflower oil - 3 tablespoons
Salt - 1 tablespoon
Sugar - 0.5 table. l.

Let's prepare the necessary ingredients for cooking eggplant caviar. We will wash the vegetables, peel the carrots, peel the onions and garlic, remove the seeds from the bell peppers.

Cut the tomatoes and eggplant into cubes. If they are bitter, you can sprinkle them with salt and let them stand for 15-20 minutes, and then rinse with cold water. But I have never seen eggplant bitter.

Cut the bell pepper into narrow strips. Finely chop the onion and garlic. Grate the carrots on a coarse grater.

Pour a little sunflower oil into a saucepan, turn on the frying or baking mode. Add onion and garlic and sauté for 5 minutes until translucent. The lid can be closed.

Then throw in the grated carrots and bell peppers. Stir and fry for another 5 minutes under a closed lid.

After 5 minutes, we throw in the tomatoes, mix and cook for another 5 minutes, so that the vegetables are slightly stewed and reduced in volume. We also cook under a closed lid.

We spread the eggplant, add a tablespoon of salt and half a tablespoon of granulated sugar, mix well.

Turn off the frying mode. Turn on the baking mode for 30 minutes. This mode can also be replaced by the automatic pilaf mode.

When the signal sounds, open the multicooker.

Grind everything with an immersion blender to a puree state.

We lay out the eggplant caviar in sterilized jars. Close with sterilized lids.

I didn't add any vinegar. I decided to see if the caviar would last until winter. Jars, however, put in the refrigerator. December is already on the calendar, winter is in full swing. Yesterday I opened the first jar and everything is in order. The caviar was preserved without any vinegar. Feel free to eat! Bon appetit and successful autumn preparations!

Watch the video recipe for making delicious homemade eggplant caviar in a slow cooker.

Ingredients:

eggplant - 2-3 pcs.
onions - 3 pcs.
tomatoes - 0.5 kg
bell pepper - 2-3 pcs.
carrots - 2 pcs.
salt - to taste
vegetable oil - 3 tbsp.
garlic - 3 heads

Yield - 1.5 liters, calorie content is calculated per 100 grams of caviar.

Eggplant is an amazing vegetable. If you know how to cook it, you can get a variety of and incredibly delicious dishes. In order to preserve all the vitamins in this vegetable, and even enjoy its taste even in winter, many housewives freeze eggplants, salt, pickle, dry, make various salads from them, cook caviar ..

Eggplant contains a lot of organic acids, vitamins, minerals and proteins. They have a beneficial effect on the digestive system. As soon as the autumn time comes, all the market stalls are packed with eggplants. Eggplant caviar is considered one of the most popular snacks, it has a unique and very pleasant taste. In addition, eggplant caviar is also quite useful. Nutritionists value it for its potassium and fiber content, as well as its low calorie content, of course, provided that a small amount of vegetable oil is used.

Cooking method

First you need to peel the eggplant and cut them into cubes.
Then put all the chopped eggplants in a bowl and fill with water. This is done so that all the bitterness comes out of the eggplant. Leave eggplant for half an hour. At this time, we will prepare the rest of the products.
Pepper cut into cubes.
We cut the onion into circles. I use young onions.
We take tomatoes and cut them into cubes. It is desirable that the cubes are small.
You can remove the skin from the tomato if you like. To do this, pour them with boiling water and leave for 5-10 minutes. After that, get the tomatoes out of the water and the skin can be easily removed.
Then we move on to carrots. After peeling and washing the carrots, it must be rubbed on a medium or fine grater.
Pour oil into the bowl of the multicooker and lay out the chopped eggplants, after squeezing excess moisture from them.
Set the "extinguishing" mode. Cooking time for caviar I choose 1 hour 30 minutes. Close the lid of the multicooker and simmer the eggplant for 15 minutes.
As soon as 15 minutes have passed, open the lid, mix the eggplants and see that they are slightly stewed.
Add chopped onions to them.
And grated carrots.
Close the lid for another 15 minutes for further stewing.
After that, add the tomatoes.
Mix everything thoroughly and continue to cook in the same "stewing" mode for 10-15 minutes.
It remains to add bell pepper. If you like hot peppers, then you can add it, it will give the caviar an extra taste.
Salt, pepper and simmer for the rest of the time.
Mince the garlic about 5 minutes before it's ready and add it to the bowl.
Eggplant caviar in a slow cooker is ready. If desired, the finished caviar can be mashed with a blender or in a food processor. Personally, my family loves caviar in cubes, and I don’t grind it.
Since we are preparing eggplant caviar in a slow cooker for the winter, it is necessary to put it in jars and twist it.
Spin jars must be sterilized together with lids, and only then caviar should be applied and rolled up. The aging of your caviar will depend on how well you sterilize the jars. And yet, when preparing caviar, it is not necessary to add vinegar exactly when the jars are well steamed - so caviar can stand all winter even at room temperature. You can sterilize jars in a slow cooker. How - you ask? Very simple. We set the “steaming” mode and put a plastic steamer bowl into the multicooker. From above we put well-washed jars and lids into it. We set the time to 20 minutes and calmly move away from the multicooker. After 20 minutes, a signal will sound to end the program.

We remove the jars and put our cooked caviar in the hot ones. We tightly close the lids (I use screw caps) and, turning the jars upside down, put them in a cool place.

From the indicated amount of ingredients, I got three half-liter jars of caviar. If you want to get more caviar at the exit, then increase the amount of ingredients when cooking.

I would like to wish you a great harvest so that, using my recipe, you can cook delicious eggplant caviar in your slow cooker and delight your family with a vegetable snack all winter.

My family loves vegetable caviar. Favorite is eggplant. I think this is one of the easiest dishes to make. Especially if you have a slow cooker. I cook eggplant caviar in the Vitek 4207 multicooker. It is very convenient: it takes me about 20 minutes to chop vegetables, and the multicooker does the rest by itself. By the time the signal for caviar is ready, everyone is impatiently making circles around the kitchen. Because the smell of caviar is mind-blowing. Fresh caviar laid out on bread in a matter of minutes gathers all household members at the table.

Required Ingredients:

Eggplant - 3 pcs.;
onion - 2 pcs.;
carrots - one large or two medium;
sweet pepper - 2 pcs. (you can take Bulgarian);
tomatoes (I have pink ones) - 3 pcs.;
garlic - a couple of cloves (can be without garlic).

Caviar will turn out more tender and sweet if you add more carrots and onions to it. To give a spicy taste, in addition to sweet, you can add a little hot pepper.

How to cook eggplant caviar in a slow cooker

So, first you need to rid the eggplant of bitterness. To do this, remove the peel from them, cut them into cubes, put them in a deep bowl and pour salted water over them. Approximately 1 tablespoon of salt per liter of water. The brine should completely cover the eggplant. To prevent the eggplants from floating up, press them down with the lid of the pan. Eggplant set aside in brine and deal with other vegetables.

Finely chop the onion and in parallel pour vegetable oil into the multicooker bowl. When the oil is hot, add the onion to it. Fry it until transparent.

We rub the carrots on a coarse grater and send them to the bowl with the onions. Fry for about 5 minutes. In the meantime, wash the sweet pepper and clean it from the stalk and seeds. Cut the pepper into small cubes and add to the onions and carrots. We continue to fry for another 5 minutes.

After that, drain the water from the eggplants and put them in the multicooker bowl. We fry everything together for about 5 - 10 minutes.

At this time, we will remove the skin from the tomatoes so that small skins do not come across in the finished caviar. To do this, pour boiling water over the tomatoes. Then we cut them into small cubes and also send them to the rest of the vegetables. You can use tomato paste instead of tomatoes. This will come in handy in winter or autumn, when there will be no fresh vegetables available, but you want such caviar. To do this, other vegetables can be frozen in advance in the summer.

Now salt and pepper to taste and add finely chopped garlic. Turn off the "roasting" mode and turn on the "stewing" mode for 50 minutes.

After the specified time, open the lid of the multicooker, mix, taste and add some fresh herbs if desired. Do not hesitate, the aroma of caviar has already managed to awaken the appetite of all households. Therefore, you will be looking forward to the final signal of the multicooker with your family.

Eggplant caviar can be served both warm and cold. In my family, she is eaten in a few minutes, without having time to cool down.