Blue caviar

Step-by-step preparation

Cooking time: 12 hr

1. STEP 1

   

   In order to prepare blue caviar for the winter, prepare eggplants, tomatoes, onions, sweet bell peppers, and carrots. You will also need salt, 9% vinegar, granulated sugar, and odorless vegetable oil. For spices, you can add a little ground black pepper and ground paprika.

2. STEP 2

   

   Wash the eggplants, cut off the ends, cut the flesh into cubes, add salt, mix and leave for 15-20 minutes to get rid of possible bitterness. Rinse the eggplants under running water, let the water drain and dry the eggplant cubes slightly.

3. STEP 3

   

   Add 2 tbsp to the pan. vegetable oil, fry the chopped eggplants until lightly browned and slightly softened.

4. STEP 4

   

   Transfer the fried eggplants to a saucepan.

5. STEP 5

   

   Peel the carrots, grate them on a coarse grater, fry with 2-3 tbsp. butter until soft and transfer to the pan with the eggplants.

6. STEP 6

   

   You should do the same with sweet bell peppers and tomatoes: wash, peel, cut the flesh into squares, lightly fry and add to the pan with the rest of the vegetables.

7. STEP 7

   

   And only the onions remain. Similarly: peel, cut into cubes, fry, combine with vegetables.

8. STEP 8

   

   Add salt, granulated sugar, and spices to taste to the pan. Stir and simmer for about 40 minutes. The vegetables should become soft, exchange flavors and acquire the texture of caviar. At the end of cooking, add vinegar to the vegetables. Stir.

9. STEP 9

   

   Immediately place hot blue caviar into sterile jars for the winter (2-2.5 liters of caviar are obtained from the specified amount of products). Immediately seal the jars with sterile lids. Turn the jars upside down, cover with a warm cloth and leave until completely cool.

Comments on the recipe

Natalia M

21.10.2023

4.6

I have a few eggplants and bell peppers left from the last harvest. I decided to make caviar out of them into pieces, I found a recipe, but I didn’t roll the caviar into jars. Just made this for dinner instead of salad. I took all the vegetables fresh, except tomatoes. I had them frozen in circles. It takes a little time to fry everything separately, but pre-frying gives a very pleasant taste, much tastier than raw cooking. I usually puree the caviar in a blender, but after tasting it, I decided to leave it in pieces. All vegetables go well together, can be served as a salad, or as a second course for dinner. I didn’t add vinegar, the portion was enough for a couple of days.