Fried eggplant caviar. Eggplant caviar fried in a small amount of oil. Fried eggplant caviar - recipe

Eggplant caviar cooked with tomatoes, onions and sweet bell peppers will be tastier if you add a little zest - just a little fresh lemon juice.

Puree-like eggplant caviar - deliciously diversifies your table in the summer. Write down the most delicious recipe eggplant caviar with tomatoes and onions, fried in a pan. It will definitely come in handy!

Recipe Information

Cuisine:Russian
Dish type: vegetable snacks
Cooking method: in a frying pan
Servings:4
1 hour

Products:

two large eggplants;
sweet bell pepper - 1-2 pcs.;
onion bulb;
garlic -3-4 cloves;
vegetable oil - 50 g;
fresh ripe tomatoes - 3-4 pcs.;
lemon - 1/4 pc.;
parsley (or any greens), black pepper and salt - to taste.

Eggplant caviar in a pan with tomatoes - a step by step recipe with a photo:

Let's prepare the eggplant
To prepare delicious pureed eggplant caviar, you should first bake the main vegetable in the oven. To do this, rinse the eggplant, dry it a little and pierce with a fork in several places. Preheat the oven to 220-230 degrees and place the prepared blue ones in it for half an hour. After the time is up, take the eggplant out of the oven.

cooking vegetables
Remove skin and seeds from tomatoes, chop finely. Peel the onion and garlic, wash and chop finely. Bulgarian pepper cut into thin rings.

Heat vegetable oil in a saucepan with high sides and fry a mixture of vegetables: onion, garlic and Bell pepper. Approximate cooking time is about 7-10 minutes.

During this time, remove the skin from the eggplant and cut them into cubes.

If there is no time to pre-bake eggplant in the oven, you can use raw eggplant for cooking. But then the cooking time in the pan should be increased.

Add blue cubes to the saucepan with the rest of the vegetables. Simmer vegetables for about five minutes, stirring occasionally.
Salt, add black pepper and cook for a couple more minutes. Sprinkle with chopped herbs (optional). Turn off the stove and let the vegetable caviar cool down a bit. In principle, eggplant caviar with tomatoes and onion pieces is already ready and you can eat it.

But if you like tender and soft caviar in puree, then you should then transfer the almost ready eggplant caviar to a blender, mixer or food processor bowl.

Grind into a vegetable puree and pour the juice of a quarter of a fresh lemon. Mix thoroughly.

Hello, friends!

Today we offer you a wonderful selection of eggplant recipes for the winter.

Eggplant caviar is one of my favorite snacks. There are many recipes for its preparation. We have collected them together, choose which one you like best!

All of them are vitamin, tasty and very healthy!

Eggplant caviar at home for the winter

Making delicious eggplant caviar at home is very simple. This recipe features tender eggplant pieces that melt on your tongue.

Ingredients

Bulgarian pepper - 0.5 kg
Eggplant - 4 kg
Garlic - 1 head
Tomatoes - 1.5 kg
Onion - 1 kg
Vegetable oil
Pepper

Cooking

Wash the eggplant and peel off the skin. Cut into small cubes.

Soak the sliced eggplant in salted water for about an hour. Salt will remove bitterness from them, which will significantly improve their taste in ready dish, so salt, do not regret.

Tomatoes need to be peeled and grated on a grater with medium-sized holes.

Chop the onion and bell pepper into small cubes.

Chop the garlic well.

Let's start cooking: fry the onion until golden brown in a saucepan with high sides.

Next, send the pepper, let them fry together for another 5 minutes.

Add chopped tomato, salt and pepper.

The roast is cooked over high heat, with constant stirring. Vegetables should become soft.

Remove the eggplants from the salted water in which they soaked. Squeeze with your hands and send to the pan.

When the eggplants soak, the water turns black under them, this is normal.

Stir the contents of the pan and leave to simmer on low heat for half an hour under a closed lid. Stir occasionally.

At the last minute, add the garlic.

To understand if the caviar is ready, you need to make sure that all the water has evaporated, and only oil remains on the surface.

By the way: do not spare eggplant oil, they absorb it very well.

When the caviar is ready, put it in sterile jars and roll it up. Then turn upside down and wrap until cool.

After they have cooled, you can send them to storage in the pantry.

This recipe is so delicious that by the middle of winter there is not a single jar left!

This is a light and dietary snack and an excellent side dish for meat and fish dishes.

Classic eggplant caviar recipe

This is my mom's favorite recipe. Caviar is tastier than hers, I have not tried anyone! Just lick your fingers!

Whoever gives it a try, everyone asks for the recipe. So be sure to give it a try.

Ingredients

Eggplant - 3 kg
Onion - 1 kg
Carrots - 500 gr
Bulgarian pepper - 1 kg
Sunflower oil for frying
Black pepper
Tomato paste - 2 tbsp
Sugar

Cooking

Blue ones need to be cut into large slices and soaked in salt water for an hour and a half.

Remove seeds from sweet pepper and cut into pieces.

After an hour and a half, when our eggplants are already significantly “acidified”, we take them out and wash them. We cut into small cubes.

Grind onions and carrots in a blender.

Saute vegetables except eggplant until golden brown. After that, lay out the eggplants to them. We put everything on fire together.

We wait until everything boils and season with seasonings and tomato paste.

Simmer for half an hour at a minimum, closing the lid.

While the caviar is being cooked, there is time to sterilize the jars.

As soon as it is ready - put the snack in jars. Cork, put "upside down" and under the covers. When it cools down, put it away for storage.

Appetizing preparation is ready!

Eggplant caviar for the winter through a meat grinder

A very tasty eggplant caviar recipe with a twist. For taste, there are apples that give a special sweet and sour note.

Just a meal!

Ingredients

Eggplant - 1 kg
Carrot - 0.2 kg
Sweet pepper - 0.5 kg
Tomatoes - 1 kg
Onion - 0.5 kg
Apples - 0.4 kg
Parsley root - 50 gr
Vegetable oil - 300 gr
Salt (to taste)
Sugar (to taste)

Cooking

Peel the skin off the eggplant and cut into round slices.

Fry them in a pan until golden brown. If it absorbs too much oil, add more. You can’t leave it without oil - they will start to burn and this smell will then accompany the workpiece.

We spread the fried blue ones on a paper towel and let them cool.

Remove the skin from the tomatoes. This can be done by scalding them with boiling water and pouring immediately cold water. Then the peel will be very easy to remove.

Chop the Bulgarian pepper into strips.

Chop the onion, grate the carrots and parsley root.

Sauté all vegetables except eggplant until golden brown.

All vegetables are now passed through a meat grinder. The consistency then turns out to be homogeneous, very tender.

Now we put this mass on the stove for half an hour, let it boil quietly on minimal heat. Don't forget to add salt and sugar.

While the caviar is cooking, wash the apples, peel and pit them, and pass through a meat grinder.

A few minutes before readiness, add them to the pan to the main mass.

like this interesting recipe, the taste of which can be varied if you take sour or sweet apples.

Eggplant caviar through a meat grinder without roasting - video recipe

There are recipes without roasting eggplant. If you are looking for exactly this, then you should watch this video. Very tasty caviar is obtained!

Eggplant caviar for the winter through a meat grinder with tomato paste

This is a recipe for spicy caviar, for those who like it "hot". This caviar goes well with grilled meat, kebabs, sausages. In general, a recipe in a masculine style.

Ingredients

Eggplant - 4.5 kg.
Bulgarian pepper - 1.5 kg.
Hot pepper - to taste
Red ground pepper - 2 tbsp.
Onions - 0.7 kg.
Tomato paste - 500 gr.
Parsley greens - 1 bunch
Salt - to taste

Cooking

We remove the peel from the blue ones, and take out the seeds from the bell pepper. We cut these vegetables in half each, sprinkle with salt and leave for two hours.

Pepper too. There should be enough oil so that the vegetables are fried, and not burned.

Twist the eggplant through a meat grinder.

We do the same with pepper.

We take the onion and also pass it through a meat grinder, but we have it separately in the pan. Fry the onion mass until golden.

In the same pan, put our ground eggplant with pepper, add tomato paste, crushed hot pepper and black pepper. Let's add some parsley there.

Mix everything well, salt to taste.

Bring the mass to a boil and then pour into sterile jars. Turn over, wrap and let cool before storing.

Nice hot sauce! One of my favorite recipes.

Eggplant caviar in a pan

The simplest and quick recipe from our piggy bank, with a minimum set of products and cooking time. Despite this, it is very tasty, and you can cook it at least every day.

It is not necessary to roll it into jars, it can be served immediately to the table, both hot and cold.

Ingredients

Eggplant - 3 kg
Onion - 1.2 kg
Tomatoes - 1.2 kg
Salt - to taste
Sunflower oil

Cooking

Wash eggplant. Remove the peel partially. Cut into medium cubes.

Wash the tomatoes, peel and grate on a coarse grater.

Onion cut into thin half rings.

So, we prepare only three ingredients.

Pour 300 grams of oil into the pan. The blue ones, without washing, are sent to fry.

On low heat and with the lid closed, fry them, stirring occasionally.

When they are golden, add onions and grated tomatoes to them.

Fry vegetables for another 15 minutes. At the end, you can add greens and chopped garlic.

Our caviar is ready. You can roll it up in banks, this process has been described above more than once. Well, you can just bring it to the table. Very tasty!

Eggplant caviar pieces in a frying pan

This is also a fairly simple recipe. It is made in a frying pan. It is for those who like it when eggplants in caviar are cut into pieces that do not lose their shape after cooking.

The taste of this is so rich, it's hard to resist such an appetizer!

Ingredients

Eggplant - 2 kg.
Tomatoes - 2 pcs.
Tomato paste - 2 tbsp
Bulgarian pepper - 3 pcs.
Onion - 3 pcs.
Sugar - 1 tbsp
Pepper
Vegetable oil

Cooking

We cut the eggplant into such small cubes.

Then they should be poured with salt water and left for half an hour.

Three tomatoes without skins on a medium grater.

To get such a puree.

Bulgarian pepper cut into strips.

Chop the onion into half rings.

Fry it in a frying pan with the addition of oil, until golden brown.

Squeeze the eggplant and place in the same pan, along with pepper and tomato.

Simmer vegetables over low heat for 40 minutes, stirring occasionally. All the liquid needs to evaporate.

Add spices and tomato paste at the end.

Fry for another 5 minutes and arrange in jars, roll up.

One of the best canning recipes. Rich flavor and amazing aroma.

Eggplant and zucchini caviar for the winter

This recipe combines eggplant with zucchini, which in itself is very tasty!

Although it is not the easiest, but it is worth a try.

Ingredients per 1 liter

Eggplant - 2 pcs
Tomatoes - 2 pcs
Zucchini - 2 pcs
Garlic - 5 cloves
Onion - 1 pc.
Parsley

Cooking

Eggplants must be cut in half, greased with oil, salted and sent to the oven for 15 minutes at a temperature of 200 degrees.

Chop onion and parsley and mix together. Salt.

Tomatoes without skin cut into pieces and mix with herbs. Finely chop the garlic there.

Take the eggplant out of the oven.

We cut the zucchini into thin strips, and scrape the eggplant pulp with a spoon. We remove the skin. And mix these vegetables with the rest.

Stew all the vegetables for 20 minutes over low heat, after which we pack them in jars. Yummy!

Odessa eggplant caviar

Let's try the same Odessa cold caviar recipe. It is not intended for conservation, but only for serving freshly prepared on the table.

A wonderful recipe that is very appropriate in the summer. Not everything is put off for the winter, you need to eat vitamins while they are fresh.

The secret of this caviar is that only a knife can be used to grind the ingredients. Blenders, food processors and graters aside, please. it necessary condition for a traditional, full-bodied taste.

Ingredients

Eggplant - 1.1 kg
Red bell pepper - 350 gr
Tomatoes - 300 gr
Hot pepper - 9 gr
Garlic - 18 gr
Red onion - 100 gr
Fresh cilantro - 25 gr
Sunflower oil (unrefined) - 5 tbsp
Black ground pepper - to taste
Salt - to taste

Cooking

Cut the eggplant as shown in the picture. Make cross cuts on the pulp, sprinkle with salt and brush with oil.

Bake them in the oven for 30 minutes at 200 degrees. Baking time may vary depending on the oven.

Be careful not to burn the eggplant.

Then we take them out and take out the finished pulp with a spoon.

Grind it further with a knife.

We do the same with pepper. But we bake it a little less - 15 minutes, and in the process we turn it from side to side.

We take it out of the oven, remove the skin and in the same way, with a knife, chop the flesh as finely as possible.

Chop the peeled tomatoes with a knife and put them on a sieve so that excess water is drained from them.

Chop the garlic and hot pepper very finely.

Onion too.

Mix all ingredients in a bowl.

Chop the cilantro and add to the mixture. Salt, pepper, add a little oil.

We insist two hours in the refrigerator.

Caviar will be well infused during this time and the taste will become amazing.

Georgian eggplant caviar

In Georgia, eggplant is eaten almost more often than bread. Lots of national dishes cooked with this vegetable.

And, of course, there is a special recipe for caviar according to Georgian traditions. You will definitely like it!

Ingredients

Eggplant - 2 kg
Bulgarian pepper - 1 kg
Carrot - 0.7 kg
Tomatoes - 1.5 kg
Capsicum hot pepper - 2 pcs
Onion - 1 kg
Ground black pepper
Coriander
Fenugreek

Cooking

Soak eggplant cubes in salted water for 40 minutes.

Remove skin from tomatoes and chop.

We chop the onion into pieces of the same size.

We do the same with bell peppers.

Grind the bitter pepper more.

Pass the carrots through a medium grater.

Rinse blue ones under running water.

In a cast-iron cauldron, we begin to fry them.

Once they are soft, transfer them to a separate bowl.

Meanwhile, in the same pan, fry the onion until golden. And send it to the eggplant.

A line of carrots and there again.

Bulgarian pepper will also not escape this fate. 10 minutes frying and into the pan.

Stew tomatoes for 10 minutes, without oil.

And send it to the bowl.

Mix everything, add hot pepper, season with spices - salt and sugar.

Slowly cook all 40 minutes.

5 minutes before the end, pour in 3 tbsp. l vinegar and mix well.

Pour into sterilized jars. Turn over, wrap in a blanket and let cool in this form.

As soon as they cool down - in their cellar or pantry.

Well, very good and delicious preparation obtained from this recipe. Until the end of winter, not a single bank survives!

Eggplant caviar in a slow cooker

Let's not ignore the preparation of caviar with latest technology, namely in a multicooker. Watch this detailed video recipe!

Eggplant caviar without vinegar

And also let's try to cook eggplant caviar without vinegar. In the end, not everyone accepts it in their dishes.

Ingredients

Eggplant - 3.5 kg
Bulgarian pepper - 2 kg
Onion - 2 kg
Tomatoes - 3.5 kg
Refined oil - 1/3 l
Salt - 2 tsp
Ground black pepper - to taste

Cooking

Prepare vegetables, wash them.

We cut the onion and send it to fry in a pan with high sides.

Bulgarian pepper and eggplant without peel cut into cubes.

Add them to the onion, salt and pepper.

We simmer everything on low heat for about 10 minutes. At this time, cut the tomatoes into slices and also send them to the pan for company.

All together for about an hour should slowly stew on the stove under a closed lid, with stirring.

Divide the finished yummy into jars. Turn them over as in the picture and wrap them up.

When it has cooled down - in a dark cool place for storage. And now yummy without vinegar is ready!

Here is a collection of recipes, very valuable! For how many years this has all been collected, recipes were selected through their own test, only successful and simple ones.

Thank you for being with us! And see you in new articles.

Servings: 8
Cooking time: 1 hour

Recipe Description

Today we have on the agenda - eggplant caviar, fried in a pan "for food". Recently I talked about how to cook, and today we will talk about how to cook this yummy for the everyday table. After all, August is in full swing - you need to feed the body with vitamins and other benefits, which in these vegetables are more than enough. More, perhaps, than in any other summer vegetable.

Cooking caviar from eggplant, 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.

Let's cook 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 blanks). It is intended for the daily menu. But my mom has an abyss of these recipes. Here I completely trust her, so I cook the way she taught me a long time ago.

To cook eggplant caviar fried in a 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 st. a spoonful of sugar;
vegetable oil for frying;
2-3 cloves of garlic;
salt and black ground pepper - to taste.

Cooking step by step:

First, cut the eggplant into small cubes (1.5-2 cm). They can be pre-peeled, but you can not - depending on the variety and ripeness. If they are not overripe, they keep their shape perfectly even without a peel, more ripe ones fall apart when frying. I cooked this way and that. 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.

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

Peel the onion, then cut into quarter circles.
Heat a deep frying pan with vegetable oil over medium heat. You can not feel sorry for 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 occasionally, until golden brown.
While the onion is fried, take the eggplant slices out of 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.
We mix all the ingredients, and then simmer them over low heat for 30-40 minutes.
Vegetables need to be mixed periodically, they soon release juice, a very appetizing vegetable sauce 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. We mix everything well.
Add more finely chopped garlic, and stir, fry for another 5 minutes.
It's all! Vegetable caviar in a pan is ready. Delicious - lick your fingers!

Serve it both cold and hot as an addition to meat or potatoes. I hope you enjoyed this recipe and you will definitely cook it!
Bon Appetit!

Peel the eggplant and cut into small cubes.

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

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

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

Transfer the unusually tasty fried eggplant caviar to a bowl and let cool.

Then place it in the refrigerator for at least 2 hours. Chilled eggplant caviar prepared according to this recipe is incomparable!

Among the large assortment of preparations for the winter, fried eggplant caviar is not in last place. There are many unique recipes that will appeal to the most sophisticated gourmets. One of important features caviar - cutting vegetables into pieces. The taste of such a blank made of blue ones for the winter cannot be confused with anything.

Features of cooking caviar from fried eggplant

Eggplants are inherently bitter. And the reason lies in the seeds. Therefore, for the preparation of blanks, it is better to use young vegetables. If such eggplants are not available, then you will have to soak them. Bitterness can be removed in many ways:

Cut the eggplant into pieces, sprinkle with non-iodized salt and wait 30 minutes. During this time, liquid will appear in the cup. She is poured.
Cut the fruit into 4 parts and put in salted water for half an hour.
The soaked vegetables are then washed in clean water from salt.
The best vegetables for fried caviar are local eggplant grown in summer. They are more fragrant, which has a positive effect on the taste of the finished product.
As for the ingredients for fried eggplant caviar, at first it is best to take products strictly according to the recipe. It is important to know that some vegetables such as onions, bell peppers and carrots add sweetness to the preparation. And tomatoes are responsible for acidity.
As for the main ingredient, eggplant, their mass should not be less than all other components, that is, the proportion is observed.
When you have the skills to cook fried caviar, you can start experimenting.
Eggplants are not recommended to be finely chopped, otherwise the finished snack will lose its originality and taste.
Since all vegetables are juicy, it is not necessary to add a lot of oil. But housewives who have been frying caviar for more than one year are advised not to give in, but to add vegetable oil in the amount indicated in the recipe. Then eggplant caviar will turn out more fragrant.

Advice! From the blue ones, grilled or smoked on a gas burner, you get a surprisingly tasty snack, with a rich aroma.

Ingredients

Eggplant fried caviar for the winter requires a certain list of products. The presence of certain ingredients depends on the recipe:

eggplant and carrots;
onions and ripe fleshy tomatoes;
garlic and sweet bell pepper;
refined vegetable oil, sugar and salt.

Fans of herbs and spices can add them depending on taste preferences.

Preparation of ingredients:

Before preparing fried eggplant caviar for the winter, regardless of the recipe, the vegetables are first washed before cleaning, then again. It is important to exclude even the smallest grains of sand.
As for chopping vegetables, they are most often cut into cubes. Although some recipes recommend using a meat grinder or blender for this purpose. Although experienced chefs believe that the taste of the ingredients is lost in a homogeneous mass.
Vegetables for caviar can be taken substandard, for example, carrots with horns, small onions, garlic.

Recipe for fried eggplant caviar

There are many recipes for fried eggplant caviar. This often confuses novice housewives. First you need to try one of the options to get skills.

This recipe needs the following ingredients:

1 kg of eggplant;
1 kg of juicy pink or red tomatoes;
500 g sweet bell pepper;
1-2 chili peppers;
500 g of turnip;
500 g of juicy carrots;
1-2 heads of garlic;
30 g of table salt;
60 g of granulated sugar;
250 ml of vegetable oil;
2-3 tbsp. l. 9% table vinegar.

Important! According to the recipe, juicy fleshy tomatoes are chosen, since tomato juice is needed for caviar.

It is not necessary to take vegetables in the proportion indicated in the recipe. It all depends on the taste of the household. Each of the vegetables will complement the taste of eggplant, fill the finished caviar with sweetness, sourness and spiciness.

Fried eggplant caviar recipe with photo:

Wash vegetables thoroughly before peeling. Remove skins from onions and garlic. Peel the skin from carrots. Bulgarian and hot pepper cut the tails, divide the vegetables into 2 parts, remove the seeds and white partitions. Fans of a spicy snack near chili peppers can leave the seeds.
Eggplants are not peeled before cooking, it is the blue-brown peel that gives the caviar its color and taste. Blue ones are cut into pieces and soaked in salted water for 10-15 minutes. Then they are washed in clean water and squeezed.
Peppers, fleshy tomatoes, onions, garlic are cut into pieces.
Then they start frying. Pour a third of the oil specified in the eggplant caviar recipe into a deep saucepan and put the onion. It is necessary to ensure that the vegetable does not burn, but turns golden, browned.
Then carrots are added and continue to fry for about 5 minutes. After that, both types of peppers fall asleep and continue to fry. Stir the vegetables constantly so they don't burn.
Juicy tomatoes, cut into pieces, are also laid out in a frying pan with vegetable frying. This vegetable will give the required amount of juice.
The blue ones are fried last. For them, use the rest of the vegetable oil. You need to fry the eggplant in small portions in a well-heated pan.
When the tomato and vegetable preparation is ready, you can start frying the eggplant.
The fried vegetables are laid out in a large saucepan, salt and granulated sugar are added. In the future, eggplant caviar should be stewed for the winter with the lid closed.
As soon as the vegetable mass boils, the temperature is reduced to a minimum and the workpiece is simmered for no more than 20 minutes. Then add vinegar and crushed garlic through a garlic press.
After 5 minutes, the pan is removed from the stove and the vegetable mass is immediately laid out in dry steamed jars and sterilization is started. For jars with a capacity of 500 ml, 15-20 minutes are enough, for liter jars - 30-35 minutes.
Remove the jars from the pan, roll up with tin or new screw caps and turn upside down, put under the "fur coat". When the contents have cooled, remove the eggplant caviar for storage in any cool place.

Since eggplant fried caviar has been sterilized and vinegar is present in it, the bottom shelf kitchen cabinet also a good place.

Attention! Before laying out the caviar in jars, you need to try it, if necessary, add sugar and salt.

Terms and conditions of storage

Cooking fried eggplant caviar for the winter is the first half of the battle. Now you need to decide under what conditions to save a tasty, mouth-watering snack so that it remains healthy.

A sterilized vegetable preparation with the addition of vinegar can be stored in any cool place (even outside the refrigerator) for a whole year. If jars with fried caviar are in the cellar, then for several years.

An open jar of fried eggplant caviar remains useful for no more than 2 days, and you need to store it in a glass dish in the refrigerator. If during this time the snack did not have time to eat, then it is better not to eat it, you can get poisoned.

Conclusion

Fried caviar Eggplant is easy to make. All ingredients can be grown in your garden or bought at the store. Several jars of delicious snacks prepared according to different recipes, will help out both on weekdays and on holidays. No one can refuse a fragrant dish.