Recipe for fried eggplant caviar. Eggplant caviar fried in a frying pan

home

CCTV

Peel the eggplants and cut into small cubes.

Pour vegetable oil into a frying pan, add eggplants, fry over medium heat, stirring, until slightly browned. Next, add finely chopped onions, sweet and hot peppers, grated carrots on a medium or coarse grater to the eggplants.

Mix everything and fry over medium heat, stirring the vegetables periodically, for about 10 minutes. Then add fresh tomatoes and tomato paste, cut into small cubes (pieces), and pepper.

Then salt everything to taste, add sugar, mix. Fry the vegetables, stirring constantly, for another 8-10 minutes. At the end, add chopped garlic, stir, keep the pan on the fire for another 2 minutes and turn off the gas.

Place the incredibly tasty fried eggplant caviar in a bowl and let cool.

Next, place it in the refrigerator for at least 2 hours. When chilled, eggplant caviar prepared according to this recipe is incomparable!

Servings: 8
Cooking time: 1 hour

Recipe Description

Today on our agenda is eggplant caviar, fried in a frying pan “for food.” Recently I told you how to cook, and today we will talk about how to prepare this yummy dish for the everyday table. August is in full swing - you need to feed your body with vitamins and other nutrients, of which there are more than enough in these vegetables. More, perhaps, than in any other summer vegetable.

Cooking caviar from eggplants, bell peppers and tomatoes is a real pleasure: summer vegetables are so beautiful, colorful, glossy - just sunny! They are full of energy, and all of it is transferred to the eaters. Therefore, cook vegetable dishes as often as possible.

We will prepare eggplant caviar again according to my mother’s recipe. It differs from the previous one - it will be eggplant caviar in a frying pan in cubes (and not ground, as for preparations). It is intended for the everyday menu. But my mom has a lot of these recipes. Here I trust her completely, so I cook the way she taught me a long time ago.

To prepare eggplant caviar fried in a frying pan, you need:

5 large eggplants (about 2 kg);
3 bell peppers;
3 large onions;
2-3 tomatoes;
2 tbsp. spoons of tomato paste;
1 tbsp. spoon of sugar;
vegetable oil for frying;
2-3 cloves of garlic;
salt and ground black pepper - to taste.

Cooking step by step:

First, cut the eggplants into small cubes (1.5-2 cm). They can be pre-peeled or not, depending on the variety and ripeness. If they are not overripe, they keep their shape perfectly even without the peel; the more ripe ones fall apart when fried. I cooked both ways. It is better to leave the peel - after all, it contains many of the most useful substances, but if you want the caviar to be more tender, remove the peel.

Place the chopped eggplant cubes in a bowl, salt them (about 1 tablespoon of salt), and then fill them with cold water (1.5 l).
Mix everything well, then leave them to stand for 15 minutes so that they release the bitterness.
In the meantime, let's move on to other vegetables. Cut the tomatoes in half, grate the pulp on a large throat grater, and discard the peel.
Cut the sweet pepper in half lengthwise, remove the seeds and core, and cut the pulp into cubes.

Peel the onion, then cut it into quarter circles.
Heat a deep frying pan with vegetable oil over medium heat. You don’t have to skimp on the oil - I pour 6-7 tablespoons, but if you want, you can use a little less.
Add the onion to the pan, then fry, stirring from time to time, until golden brown.
While the onion is frying, remove the sliced eggplant from the water and squeeze out excess moisture.
When the onion becomes soft and slightly golden, add eggplant, pepper and grated tomatoes to it - all at once.
Mix all the ingredients and then simmer them over low heat for 30-40 minutes.
Vegetables need to be stirred periodically, they soon release their juice, and a very appetizing vegetable gravy forms at the bottom of the pan.
After the specified time, the vegetables become almost red-brown. Add to them tomato paste, diluted in 1/2 cup of water and mixed with sugar, as well as salt and pepper. Mix everything well.
Add more finely chopped garlic, and stirring, fry for another 5 minutes.
This is all! Vegetable caviar in a frying pan is ready. Delicious - you'll lick your fingers!

Serve it either cold or hot as an addition to meat or potatoes. I hope you enjoyed this recipe and will definitely make it!
Bon appetit!

Eggplant caviar fried in a frying pan Unlike classic caviar, it is good because it cooks much faster. You don't need to grind the ingredients, stand and stir it during the cooking process, making sure it doesn't burn. All you need to prepare this is to chop the vegetables, simmer them and puree them in a blender.

Today, there are several recipes for making fried eggplant caviar. All recipes differ in proportions and ingredient composition, while the technological process remains unchanged. To prepare fried eggplant caviar, the same vegetables are used as for caviar boiled in a pan - eggplant, onions, carrots, tomatoes, bell and hot peppers, spices, tomato.

Eggplant caviar fried in a frying pan is designed to be eaten quickly. In fact, it can also be closed for the winter, however, it cannot be done without sterilization.

Ingredients:

Eggplants - 2 pcs.,
Onions - 1 pc.,
Tomatoes - 2 pcs.,
Bell pepper - 2 pcs.,
Salt - to taste
Ketchup - 3 tbsp. spoons,
Paprika - 1 teaspoon,
Sugar - 1 teaspoon,
Refined sunflower oil,
Wine or apple vinegar - 1 teaspoon.

Eggplant caviar fried in a frying pan - recipe

After all the ingredients are prepared, you can begin preparing the eggplant caviar. Peel the onions and carrots. Wash the eggplants, peppers and tomatoes. Cut the onion into cubes.

Grate the carrots on a coarse grater.

Cut the bell pepper into cubes.

Cut the tomatoes into slices.

Use a knife or vegetable peeler to remove the skin from the eggplants. Cut them into cubes. Place in a bowl.

Place all the vegetables for preparing fried eggplant caviar in a frying pan with sunflower oil poured into it. For cooking caviar, I recommend using refined vegetable oil so that its taste does not overpower the taste of the finished caviar.

Mix the vegetables.

During stewing, the tomatoes will release juice, but it will not be enough to fully stew the caviar, so I recommend adding 100 ml to the pan with vegetables. water.

Simmer the eggplant caviar over low heat for about 15 minutes, stirring it from time to time so that the vegetables are stewed evenly. After this time, add sugar, salt, paprika. You don't have to regret paprika. It will not affect the taste of the finished caviar, but will give it a beautiful red tint. In addition to paprika, you can add any other spices to eggplant caviar.

For spiciness, add ketchup or any other tomato sauce.

Stir in the eggplant caviar.

Simmer it for another 5 minutes. Eggplant caviar fried in a frying pan is ready. Caviar, as you can see, comes with pieces of vegetables.

I like it better when it looks like caviar rather than sauteed or stewed, so I additionally beat it with an immersion blender.

It’s inconvenient to do this in a frying pan, so I transfer the caviar to a deep bowl. That's all, fried eggplant caviar in a frying pan is ready. Transfer it to a clean, sterile jar or tray. Caviar is not designed for long-term storage, so it should be eaten as soon as possible. Enjoy your meal. I will be glad if this recipe for fried eggplant caviar in a frying pan you liked it and will find it useful.

Eggplant caviar fried in a frying pan. Photo

Eggplant caviar can also be cooked in a frying pan in the form of small pieces. Here's her recipe.

Ingredients:

Eggplants - 2 pcs.,
Onion - 1 pc.,
Carrots - 1 pc.,
Tomatoes - 2 pcs.,
Bell pepper - 1 pc.,
Garlic - 3-4 cloves,
Bay leaf - 1-2 leaves,
Parsley - a couple of sprigs,
Salt - to taste
Ground pepper - a pinch
Refined sunflower oil

Fried eggplant caviar in pieces - recipe

Peel the skins of carrots, garlic, onions, and eggplants. Cut the eggplants, tomatoes, onions and bell peppers into small cubes. Grate the carrots on a fine grater.

Sauté onions and carrots in sunflower oil. Once the vegetables are soft, add all the other vegetables except the garlic and parsley. Add bay leaf, pepper and salt. Stir the eggplant caviar. Stirring, fry it for about 15 minutes over low heat.

At the end of cooking, pass the garlic through a press and add finely chopped parsley. Stir.

It's time for eggplants. This vegetable (although botanically it is a berry) is used in many cuisines around the world.

In the East, eggplants are called “longevity vegetables” because, thanks to their chemical composition, eggplants are able to maintain acid-base and salt balance. The substances included in its composition break down fats and have a beneficial effect on the functioning of the heart, gastrointestinal tract, liver and kidneys.

In addition, eggplant dishes are extremely tasty. Here is one of them: Light Vegetable Casserole

In Ukraine they are affectionately called “little blue ones”.
Today I am preparing a two-in-one dish: it can be caviar and sauté, depending on what you like.

These are the vegetables I use.

First, I cut the eggplant into cubes without removing the peel.

And you can remove the bitterness from the peel this way.
After salting the eggplants with coarse salt (I like it that way), I let them sit for 20-30 minutes until they “cry” (my grandmother used to say that the eggplant should “pee”).

At this time, I fry finely chopped onion and grated carrots on a coarse grater (although fine ones are also fine) in a frying pan in sunflower oil.
The carrots will turn the oil orange.

I squeeze the eggplants with my hands and put them in a frying pan with the onions and carrots over low heat.

At this time I cook the tomatoes, or rather peel them.
First, I dip it in boiling water for a minute, then under running cold water.
The peel can be removed without any problems.

I cut the tomatoes

chopped the pepper.
Red peppers would have been nicer in the finished dish, but that's all I had.

I add all the tomatoes to the frying pan and increase the heat so that the excess moisture from the eggplant and tomato evaporates.

After a few minutes, I add bell pepper and finely chopped hot pepper without seeds (about a dessert spoon).

Salt and pepper to taste (you need to be careful with salt, because the eggplants have already been salted).
And chop 2 cloves of garlic.

I prepared this dish not spicy, because I was counting on children. for spicy lovers, the amount of garlic and pepper can be doubled. And take the pepper with grains, they give the spice.

I usually test the readiness of the pepper so that it is not raw and is not overcooked when the skin is already peeling off.

We have the first dish ready - sauteed, all the vegetables are fried in pieces.

Now let's move on to another dish - vegetable caviar.

To do this, I pureed the vegetables directly in the pan using a puree masher (I like to have small pieces of vegetables left).
For proper caviar, chop the vegetables with a blender.

This is the kind of caviar I got.
I like to put it on a piece of soft bread or toasted in a toaster.

"Bon appetit!" - I say to all vegetable lovers.
And thank you for your interest in my dish.

Cooking time: PT00H45M 45 min.

Sections