Eggplant caviar is the most delicious in a slow cooker. Eggplant caviar in a slow cooker. Technology for cooking eggplant caviar in a slow cooker for the winter

More than one treatise has been written about the charms and advantages of the multicooker. A modern, kitchen assistant for any housewife, especially those with small children, as well as those who are busy with housework. In short and in a simple way - he laid the products, turned them on and forgot. When everything is ready, the multicooker will beep. There is also a lot about the benefits, taste and culinary features of eggplant. But what attracts housewives is the option of cooking eggplant caviar in a slow cooker. A little about eggplant. A native of the Middle East, India and South Asia, he deservedly won the glory of the original vegetable with its taste characteristics and a wide range of applications (in the culinary sense). Although it is worth noting that this is a vegetable for culinary specialists. For scientists - a berry. And more recently, we have learned and seen with our own eyes a variety of varieties. "White egg", "Golden egg", "Easter fingers" - these are all eggplant varieties. And how much benefit they bring to our body from a medical point of view. Good for maintaining salt balance, useful for maintaining the cardiovascular system. And the number of dishes that can be prepared from this wonderful vegetable cannot be counted. However, one of the classic dishes prepared by our grandmothers and mothers is eggplant caviar.

I cooked it in a Supra multicooker. The kitchen assistant will not only facilitate the process of creating a delicious snack, but will also make it more healthy and less caloric. Caviar from summer gifts will perfectly complement any side dishes, be it meat or pasta. And if you spread a piece of fresh bread with a snack, you get a wonderful sandwich that will serve as a snack in any half of the day.

TIME: 60 min.

Light

Servings: 4

Ingredients

• eggplant - 3 pcs.;
• onion - 1 pc.;
• carrots - 2 pcs.;
• Bulgarian pepper - 2 pcs.;
• tomato - 3 pcs.;
• sunflower oil - 30 ml;
• garlic - 2 teeth;
• salt - to taste;
• sugar - to taste.

Cooking

Three large eggplants, peel, wash and cut arbitrarily, but not very large. Put in any large container, bowl, pan. From it all the vegetables then transfer to the multicooker bowl.


Peel the carrots, wash and cut. Add to eggplant.


Peel, wash and chop the onion in any way. Add to saucepan.


Peel the Bulgarian pepper from the seed box, wash, chop and lay out to all other vegetables.


Now send all the vegetables to the multicooker bowl. Wash the tomatoes, chop in a meat grinder or on a grater. You can remove the skin from them first, but this is not necessary. Add tomatoes to vegetables. Pour 50-60 ml of water and sunflower oil.

Eggplant and zucchini caviar in the Redmond slow cooker

Zucchini and eggplant are the gifts of summer, which lead among other vegetables in terms of fiber, vitamin B and potassium, which is so useful for the heart. In addition to these wonderful qualities, the fruits are in perfect harmony with each other. That is why on the basis of blue and zucchini you can cook a lot delicious dishes. Of course, the first thing that comes to mind is vegetable stew. However, you must admit that by the end of the summer season, this dish, wonderful in all respects, is rather boring. What else can be prepared from such healthy and tasty fruits as eggplant and zucchini? Well, for example, a delicious snack that both adults and children love - caviar. Everyone knows that this dish can be made from zucchini, few are aware that it is made from eggplant. And only a few are aware that the most delicious, fragrant and satisfying caviar is obtained when these vegetables are combined into a single composition. Want to see for yourself? Then try to cook eggplant caviar with zucchini in a slow cooker.

Ingredients:

• Sweet pepper - 300 g;
• Zucchini - 700 g;
• Eggplant - 700 g;
• Carrots - 150 g;
• Garlic - 5-6 cloves;
• Ripe tomatoes - 450 g;
• Onion - 200 g;
• Vegetable oil - 2-3 tablespoons;
• Salt, ground black pepper - to taste.

Cooking

Prepare the main ingredients: zucchini and eggplant need to be freed from the tails, and then peeled. The skin may not be removed, but then the caviar will not be so tender.

Cut the vegetables into free-form pieces. For example, eggplant and zucchini can be cut into quarter rings or medium-sized cubes. Transfer the eggplant to a deep bowl and sprinkle with salt. Stir and leave for 20 minutes, then rinse the vegetable under running water and let all the liquid drain.

Peel the carrots and onions and then rinse. Cut vegetables into thin half rings.

Cut the sweet pepper into halves. Clean each part of the seeds and remove the tails. Rinse the ingredient with cold water. Cut the pepper into small pieces of any shape.

Rinse the tomatoes, remove the cores, and cut the flesh into small cubes.

Pour vegetable oil into the multicooker bowl. Put onions, sweet peppers and carrots in it. Cook on the "frying" mode until transparent. Add zucchini and eggplant to vegetable fry. Mix well with a silicone spatula.

Continue frying the vegetables for another 10 minutes.

Send the chopped tomatoes to the bowl with the fried vegetables. Salt and pepper the mass, focusing on your taste. Mix all the caviar components well with a spatula. Close the lid of the device, set the "extinguishing" mode, time 30 minutes.

After the specified time, all the moisture from the vegetables will evaporate, and they will become very soft. All you have to do is puree the caviar with an immersion blender.

Cool eggplant caviar with zucchini in a slow cooker, transfer to a container with a tight lid and store in the refrigerator. Bon Appetit!

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.

The eggplant season is in full swing, so eggplant caviar in a slow cooker is on the menu today! How can you not remember - overseas eggplant caviar from the beloved movie "Ivan Vasilyevich Changes His Profession". It was necessary to come up with such a simple phrase that fans of the film have been remembering for so many years, and cooks use in their recipes.

Today I will tell you how to cook eggplant caviar in a slow cooker. After all, it is very simple and delicious. Vegetable caviar is generally a very popular dish in summer, so cook it more often. This easy-to-prepare dish is very easy to prepare with a kitchen helper. Even now, when it’s +37 outside the window, and I don’t feel like going into the kitchen at all, the Redmond multicooker is working and preparing healthy yummy for my family.

Eggplant caviar in a slow cooker will help out for both lunch and dinner. I love serving it with boiled potatoes, and it's especially delicious with white bread or homemade croutons! Well, a tomato to her company will not be superfluous! Eggplant caviar in the Redmond slow cooker for the winter is also a great option. But cooking it is more troublesome, because then it must be sterilized for reliability. If you have a proven recipe for eggplant caviar in a slow cooker without sterilization, then write your recipe in the comments.

Cooking it in a Teflon or ceramic bowl is both easier and tastier, so you can save all the vitamins. Eggplant is a very healthy vegetable, and in the company of onions, carrots, peppers and tomatoes, the benefits will be increased several times. In addition, the dish enjoys well-deserved love among men who are wary of vegetable "delicacies".

My men impatiently cut circles around the miracle helper, in which the caviar is about to be ready. And how differently, because the aroma spreads throughout the apartment, and it’s impossible to resist here! Therefore, soon the finished dish instantly gathers everyone near the table with sliced ​​homemade bread and tomatoes.

Today I will show two options for preparing such a dish, and you choose which one you need.

• Eggplant (or "blue") - 1 kg;
• Red bell pepper- 500 grams;
• Onion - 250 grams;
• Tomatoes - 300 grams;
• Vegetable oil - 0.3 cups;
• Garlic - to taste;
• Salt, sugar, pepper, herbs.

Eggplant caviar in the Redmond slow cooker recipe:

Eggplant caviar in a slow cooker recipe for the winter:

1. The cooking process is the same, only it will take longer to stew it and then be sure to sterilize it. Banks 0.5 l. approximately 15-20 minutes. And do not forget to peel, this is a prerequisite and the first cooking option.
2. The second option is to freeze chopped eggplants, peppers, tomatoes and store in the freezer. In winter, put it all to stew, season to taste and you are provided with chic eggplant caviar.

Eggplant caviar in a slow cooker is ready in several ways. You can eat it both hot and cold. You can cook it in the same way in a cauldron or saucepan. Bon Appetit!

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How pleasant it is to open a jar of eggplant caviar in winter! At least put it on a sandwich for breakfast, or serve it as a side dish for dinner. But in order to experience this pleasure in winter, you will have to work hard in the summer.

Today I offer a simple and delicious recipe eggplant caviar, according to which my grandmother used to cook. But since progress does not stand still, I decided to cook caviar in a slow cooker (I wish my grandmother would envy such a miracle of technology!). And in the slow cooker, the usual dish - eggplant caviar - turned out to be much tastier than usual.

Well, if you don’t have a slow cooker, according to the same recipe, you can cook eggplant caviar in a deep saucepan. It is better to roll caviar in jars with a volume of no more than 1 liter, so that an open jar of caviar is eaten in two or three doses.

Eggplant caviar in a slow cooker.

Eggplant cut into small cubes. The skin can be peeled, but I leave it, I think that it is it that gives the very unique eggplant taste, and the caviar looks more beautiful.

We put the chopped eggplants in a bowl, sprinkle with salt (1.5 tablespoons) and leave for about half an hour. During this time, the eggplant will release juice.

In the meantime, we will prepare the rest of the vegetables. Finely chop the onion, grate the carrots on a fine grater. Naturally, after cleaning and washing it all.

Bulgarian and bitter peppers are also cut into small cubes. Love the caviar sharper - put a whole bitter pepper, less spicy - half a pepper.

We grate well-ripe tomatoes on a coarse grater, getting rid of the skin at the same time.

Pour vegetable oil into the multicooker bowl and set the multicooker to the Frying mode. If your multicooker has an adjustable frying time, program it for 1 hour. Sequentially, we begin to spread the vegetables. First - onions with carrots. Fry, stirring until the onion is transparent.

Then add pepper and fry for another 5 minutes.

We wash the eggplants that have let the juice in cold water, put them in a colander so that the water is well glassed, and then we also put the eggplants in a slow cooker with the rest of the vegetables. Stir and cook until vegetables begin to brown slightly.

We lay the last component - grated tomatoes, add sugar, mix. Switch to the Extinguishing mode. Close the lid of the multicooker and cook in the Simmer mode for 1 hour. 10 minutes before the end of the regime, you can add garlic passed through the press and finely chopped greens. But I like it better without them.

Today I decided to cook eggplant caviar in a slow cooker, yes, I cooked so much that I even closed a couple of jars for the winter for future use.

We are used to making preparations in dozens of jars at once, but here there seems to be no effort, the slow cooker prepares vegetable caviar from eggplant itself, and slowly, two jars are ready for the winter!

Eggplant caviar in a slow cooker for the winter

What I like about vegetable caviar in a slow cooker is that you can cook it with a minimum amount of oil.

I would like to note that the recipe for eggplant caviar in a slow cooker can be converted into a zucchini recipe, replacing only eggplant with zucchini. Or even cook a zucchini-eggplant appetizer according to this principle. Caviar is prepared with further sterilization, but without vinegar.

From the volume of ingredients indicated in the recipe, 2 cans of caviar, 0.7 liters each, were obtained. and a bowl with a volume of 250 ml.

Ingredients:

Cooking process:

Pour vegetable oil into the bottom of the multicooker bowl, turn on the BAKE mode for 40 minutes and begin to fry the chopped carrots into strips, onion half rings. We salt a little.

Add finely chopped sweet bell pepper. We mix.

We cut the eggplant into tongues, then cut into strips and send it to the multicooker bowl. Mix all the ingredients for caviar and continue to fry the vegetables.

Then cut the tomatoes into strips or cubes and add to the eggplant.
By this time, the time of the BAKING program ends in the multicooker.
Set the EXTINGUISHING program for 2 hours 30 minutes.
During this time, all vegetables will be well stewed and they can be transferred to jars for the winter.

While sterilizing jars with lids.

When the caviar preparation time is up, lay out the eggplant caviar in jars and sterilize in a pot of water for 40 minutes (after boiling). The lids cover the jars a little, they do not screw!

Then we tightly tighten the screw cap and leave the jars of eggplant upside down until the caviar has completely cooled, covered with a blanket.

Check the tightness of the lids (the lid should retract) and store in a cool place.

I transferred the remaining eggplant caviar from the slow cooker to a salad bowl (which is in the main photo) and served it as an appetizer. Such eggplant caviar from cans will be a great snack or addition to dinner on a cold winter evening.

Bon appetit wishes everyone our most delicious Notebook!

for the recipe and step by step photos for the preparation of eggplant caviar, we thank Svetlana Burova.

All photos are clickable, they can be viewed by clicking.

You can see how Anyuta prepares eggplant caviar in the recipe. I add some sugar to vegetables. So the taste of vegetables is revealed more. And I cook caviar from vegetables in a Panasonic slow cooker as a snack or side dish in just 40 minutes.

As always, in the comments we are waiting for your feedback and discussions of the recipe itself.