“Raw” eggplant caviar. How to cook raw eggplant caviar Recipe for raw eggplant caviar

Eggplant caviar is one of the most favorite snacks. It is canned and consumed freshly prepared. Most often it is prepared in two ways. Raw eggplant caviar implies that only the blue ones are subject to heat treatment. And the second option is when all the ingredients are stewed or baked. If you search for how to make eggplant caviar, you will find countless recipes for making eggplant caviar. Blue ones for caviar are fried, baked or boiled. One of the healthiest and simplest recipes is baked eggplant caviar. This recipe requires minimal oil and effort to prepare. This dish can be considered dietary and very healthy.

Because of its bitterness, eggplant, or as it is popularly called “little blue,” requires special heat treatment. It is recommended to soak it, sprinkled with salt, so that the bitter juice flows out. New breeding varieties are rarely bitter, but salting is still useful: in this case, during the heat treatment, the fibrous pulp is less saturated with vegetable oil. In baked blueberries, the flesh becomes more tender and the bitterness goes away. They can be consumed with or without the skin, it all depends on your preferences. Eggplant goes well with tomatoes, bell peppers, onions, garlic, and is an excellent side dish for meat and poultry.

Ingredients:

1. Eggplants - 4 pcs.
2. Tomatoes – 3-4 pcs. medium size
3. Onion – 1 head
4. Vegetable oil – 2-3 tbsp. l.
5. Salt - to taste
6. Ground black pepper – 1/2 tsp.
7. Red hot pepper – 1/8 tsp.
8. Parsley for garnish

Preparation:

Bon appetit!

“Raw” eggplant caviar is a very famous and popular dish in many countries around the world. In Middle Eastern countries it is known as “babaganoush” and is served with pita bread as a salad for grilled meat. Unlike our Jewish eggplant caviar, garlic and cilantro are added to “babaganoush”.

Today we will prepare the simplest and most delicious traditional version of Odessa “Raw” eggplant caviar. Of course, if it is possible to bake vegetables over coals, the caviar will turn out much tastier, but if this is not possible, we will cook it in the oven. By the way, to give the caviar a smoky taste, you can lightly char the eggplants on a gas burner before baking. Always mix the vegetables for caviar while still warm, then it turns out even tastier.

So. Vegetables need to be washed and dried.

Place the eggplant and pepper in a baking dish, pierce the eggplant with a knife, sometimes at high temperatures they explode in the oven. Preheat the oven to 200 degrees and bake vegetables in convection mode for 30-35 minutes until cooked. Cool the prepared vegetables slightly, remove the skin and tail from the eggplant, and remove the seeds, tail and skin from the bell pepper.

Place the peeled eggplant in a colander to drain excess liquid.

Cut the white or red sweet onion into very small cubes.

Grate one large tomato on a coarse grater and discard the skin. Add it to the onion, add a little salt. While you are chopping the remaining vegetables, the onions will marinate.

Cut the peeled eggplant and one tomato into large cubes, finely chop the bell pepper with a knife. Add to bowl with onions.

“Raw” eggplant caviar loves salt and vegetable oil, add them to taste, stirring the caviar constantly.

This caviar is ideal for barbecue and is very tasty served as a salad or appetizer. Take a piece of the freshest white bread and you can enjoy “Raw” eggplant caviar. You can add garlic and cilantro if you wish, but I recommend trying this option first.

Today we will tell you the most original recipe for raw eggplant caviar. It is prepared in almost the same way as traditional stewed blue caviar, only after cutting, the ingredients do not need to be stewed in a saucepan. This dish can easily replace a complete and nutritious vegetable salad and will become your family’s favorite. Light and delicious raw eggplant caviar will saturate your body with vitamins and will not allow you to gain weight. But if you now know that caviar is low in calories, you should not eat it with nutritious dishes, for example.

Ingredients for blue caviar:

• Eggplants - 4 pcs. medium size;
• Tomatoes - 3 pcs. medium size;
• Bitter green pepper - 1 pc. (Optional);
• Garlic - 7 large cloves;
• Salt - 1/3 tbsp. l.;
• Vegetable oil - 70 ml;
• Onion - 2 medium sized heads;
• Salad pepper - 2 pcs. medium size;
• Greens optional - 1 bunch weighing approximately 50 grams.

Preparation of raw eggplant caviar:

1. Eggplants, we can say that the only ingredient in this dish that needs to be boiled or baked in the oven. Wash this vegetable, cut off the tails and cook it for 15 minutes from the moment the water boils. After that, the eggplants must be discarded in a colander or placed under pressure for about an hour. Remember, there should be practically no water left in the fruits.

2. The thin dark skin of the eggplants must be removed so that the blue caviar turns out more tender.

3. Now use a knife to chop the pre-peeled vegetables. Even the garlic in this dish is cut with a knife.

4. Transfer all the cuttings to a large bowl with high sides and add the salt there. Mix everything and the recipe for raw eggplant caviar is almost complete.

5. Taste the caviar for salt, add it as needed and gradually pour in the vegetable oil.

Well, that’s all, the recipe for raw eggplant caviar has been completed, and the dish can be served. We hope that you will like the caviar as much as the new original one.

There are a variety of homemade recipes for making this summer eggplant appetizer. I would like to invite housewives to prepare raw chopped caviar from baked eggplants, tomatoes and lettuce peppers. In my version of preparation, eggplant caviar is not subjected to long-term heat treatment and the result is healthy, tasty, appetizing and beautiful to look at. For ease of preparation, I generously included photos with my step-by-step recipe.

Ingredients:

Eggplants – 1 kg;

Tomatoes – 1.5 kg;

Salad pepper - 500 gr;

Garlic – 30 gr;

Onions - 70 g;

Salt - to taste;

Vegetable oil – 100 gr.

To make this delicious summer snack, it is better to choose large blue ones, because after baking in the oven, their skin separates better. I specifically choose yellow or green peppers. It looks more advantageous in the finished dish. Tomatoes for preparing this raw caviar are suitable of any size and variety, as long as the fruits are ripe and fleshy.

How to cook raw caviar from baked eggplants

And so, the first thing to do is bake the blue peppers and lettuce peppers in the oven. Place the vegetables on a baking sheet and place in a preheated oven over medium heat.

As you can see in the photo, our eggplants are large and fleshy. Therefore, we will bake them for approximately 30 minutes. Sweet bell peppers are baked for 15 minutes, therefore, it is better to place them closer to the edge of the baking sheet to make it easier to remove from the oven, and send the eggplants to finish baking.

Place the baked pepper on a plate, wrap it in cellophane and let it steam for five minutes.

After this, remove the core of the peppers with seeds and remove the skin.

We cut the peeled pulp into thin strips, cut the strips into small cubes, and then chop them further with a knife.

While we were peeling and cutting the lettuce peppers, the eggplants had time to bake well.

We peel them and remove the stalk, squeeze a little with our hands from the liquid formed during baking.

We also need to remove the peel from tomatoes. We will do this procedure in a very simple way. We lightly cut the skin of each tomato, on the opposite side of the stalk, crosswise.

Then pour boiling water over the tomatoes, placed in a bowl, for one minute.

After a couple of minutes, drain the boiling water, and easily and simply peel the tomatoes by pulling the edges of the cuts with your hands.

Then, cut out the middle of the peeled tomatoes.

Finely chop the tomatoes and additionally chop them on a cutting board with a sharp knife.

We also need to peel the garlic and onions, chop them finely and additionally chop them.

Place all the ingredients of chopped eggplant caviar in a bowl, add salt, vegetable oil and mix well.

Look how colorful and beautiful our mixture is, and how delicious it is... When looking at the final photo, I think many will salivate.

It is better to serve raw eggplant caviar chilled. I usually put it in the refrigerator for an hour or two. During this time, the vegetables will not only cool down, but will also be better saturated with each other’s aromas.

Before serving, I make sure to mix the chopped eggplant caviar again.