A simple recipe for beetroot caviar with eggplant step by step with photos.

Beetroot caviar with eggplant turns out very tasty and aromatic, on toasted black bread - a real pleasure. I prepared beetroot and vegetable caviar, but this was the first time I made it in this version - with eggplant. I was very pleased with the result, the eggplant grains meet like caviar, this gives the vegetable appetizer a very pleasant structure.

• National cuisine: home kitchen
• Type of dish: Snacks, Vegetable snacks
• Recipe difficulty: Simple recipe
• Features: Recipe for a vegetarian diet

• Preparation time: 13 minutes
• Cooking time: 40
• Number of servings: 5 servings
• Calorie Amount: 270 kilocalories
• Occasion: For dinner, For lunch, For afternoon tea

Ingredients for 5 servings

• beets (large) - 1 piece
• carrots - 1 pc.
• eggplant - 1 piece
• onion - 1 pc.
• garlic - 3 teeth.
• tomato juice - 1 cup.
• sugar - 1 tsp.
• salt (to taste)

Step by step

1. Peel vegetables and prepare for use.
2. Chop the onion, grate the carrots on a fine grater, fry in vegetable oil for 3 minutes.
3. Add finely grated beets, stir-fry for 5-7 minutes over medium heat.
4. Add grated eggplant and fry for another 5 minutes.
5. Pour in tomato juice, reduce heat to low, stir, cook for 25 minutes over low heat.
6. 3 minutes before readiness, add finely grated garlic, stir, season with sugar and salt.
7. I served it on unleavened gray bread with chanakh cheese. Beetroot caviar with eggplant is ready, bon appetit!

Elementary products and classic taste. An hour to prepare and very little vinegar.

We need:

• Beetroot - 6 pcs. average
• Onion - 4 pcs. average
• Tomato paste - 1.5-2 tbsp. heaped spoons
• Vegetable oil - 7-8 tbsp. spoons
• Sugar - 2 teaspoons + to taste
• Salt - 1 teaspoon + to taste
• Black and allspice - to taste
• Vinegar (9%) - 3-4 teaspoons

Important details.

• Preservation yield - up to 2 liters
• We always use fresh, domestically produced tomato paste for preparations, without E-shek. Likewise - pure coarse salt, not China.

The preparation is simple - down to genius!

We clean the root vegetable and cut into three large shavings. On a regular grater, it couldn’t be easier. And if you want an interesting texture, use a Berner with an attachment for thin straws. The option of using a meat grinder is also suitable, preferably with a large grid.

Traditionally, we chop the onion finely. Fry until golden.

We combine the vegetables in a cauldron, where we send all the dressing ingredients - tomato paste, salt, sugar, spices. Stir and simmer over low heat with a lid. Stir frequently to prevent burning. If necessary, add boiling water a little at a time. It takes about 45 minutes until the root vegetable is ready.

At the end add vinegar. We pack the hot mass into jars, roll it up, and wrap it up.

Zakatka stores well, costs a penny and tastes very good.

Another cooking algorithm. First, boil or bake the beets, and then combine them with fried onions and heat briefly for up to 30 minutes.

Delicious beetroot caviar with pepper

We do it quickly and easily. Proportions for a solid batch and step-by-step photos will help you. Succeed lightly!

We need:

• Beetroot - 2 kg
• Tomatoes - 1 kg
• Sweet pepper (red) - 500 g
• Onions - 250-300 g
• Medium hot pepper - 1 pc.
• Garlic - 3 heads (the size of a chicken egg)
• Vegetable oil - 200 ml
• Salt - 2 tbsp. spoons
• Sugar - 1 tbsp. spoon
• Vinegar (9%) - 3-4 tbsp. spoons

And again we cook according to the quick scheme.

Everything was twisted through a meat grinder. Stew the beets with sugar, salt and butter for 20 minutes. Add tomatoes, onions and sweet peppers, simmer over low heat for another 30 minutes. At the end, garlic and hot pepper - simmer for another 5-10 minutes. Before putting into jars - vinegar. Packed hot. The beauties slowly cool down and are placed in a closet for storage.

It is very tasty to add an apple to this recipe. Choose a sweet and sour variety, without fanaticism - up to 300 grams.

“Awesome” with eggplant and apple

Ingredients:

• Beetroot - 1 kg
• Blue - 1 kg
• White onion - 300 g
• Apples (sweet and sour) - 300 g
• Tomatoes - 400 g
• Salt - 1.5 tbsp. spoons + to taste
• Sugar - 3 tbsp. spoons (even)
• Spices - optional
• Vegetable oil - about 200 ml
• Vinegar (9%) - up to 3 tbsp. spoons

Important details.

• Product output - up to 3.2 liters
• In spices, the classics are appropriate: black and allspice, 3-4 cloves and a couple of bay leaves. Remove spices before placing in jars.
• Tomato paste instead of fresh vegetables will also work. Taste for salt and sourness. The vinegar can be reduced if the tomatoes and apples are sour.

How we cook.

We clean all components. We cut according to our mood. An elegant option is to use a Berner grater to make short, thin strips. And everyday, but also tasty - large shavings on a regular grater.

Combine colorful slides with salt and sugar. Stir and leave alone for at least 1 hour. We need the semi-finished products to release their juice.

Finely chop the onion and peeled tomatoes.

Simmer all ingredients over low heat, stirring frequently - 50-60 minutes. The hot mass was put into jars, closed, insulated, and allowed to cool. Just a sweet little darling! You'll lick your fingers and won't have time to get tired.

Simple spicy caviar with horseradish

Choose the cooking method you liked in the first recipe.

1. Or boil the main root vegetable and briefly simmer with horseradish.
2. Or simmer everything together for 30 minutes until done. The mixture should become soft.

There is also freedom in cutting. Anything will do: a regular grater, a meat grinder, thin straws on a blender. You can add onions, carrots, sour apples and tomato paste. Add salt and sugar at the end of the stew and try with passion to see what is missing. Horseradish should not be knocked out of the ensemble in a searing solo.

Vinegar at the rate of 1 teaspoon per liter jar.

• Maintain proportions. For 2 kg of root vegetables - 200 grams of spicy root.
• Clean the horseradish thoroughly.

“Spicy classic” of beets and chili

An interesting video recipe for a large portion and a great opportunity to adjust the spiciness by stopping in time to add chili. We like to chop the pepper finely and add pinches. I stirred it and tried it. So you definitely can’t go wrong with the strong taste.

Ingredients:

• Beetroot - 2 kg
• Carrots - 250 g
• Onion - 250 g
• Tomatoes - 750 g
• Bell pepper - 350 g
• Garlic - 75 g
• Hot pepper (chili) - from ½ pod, i.e. piece 5-6 cm
• Vegetable oil - 150 g
• Sugar - 100 g
• Salt - 1.5 tbsp. spoons
• Vinegar (9%) - 100 ml

Output of blanks - about 4 liters

With tomatoes without vinegar

We need:

• Beetroot - 4 kg
• Tomatoes - 1.5 kg
• Sweet pepper (preferably red) - 400 g
• Garlic - 8 cloves + to taste
• Salt - 1 tbsp. spoon + try!
• Sugar - 2 teaspoons
• Hot chili pepper - up to 1 pod (medium, 8-10 cm)
• Vegetable oil - 100 ml

Important details.

• Output of blanks - under 2 liters
• It is better to take dense tomatoes with obvious acidity, for example, cream. We clean them as desired. Quick cleaning life hack: cut each vegetable crosswise and pour boiling water for 3 minutes. After this, the skin comes off in a second.

How to cook.

We pass the root vegetable through a meat grinder. If it is more convenient in a blender, do not forget about the pulsating mode. Simmer the beets first with all the oil - 20 minutes.

We also chop tomatoes with or without skins using a kitchen assistant. The last to be twisted are two bell peppers. Chop the remaining peppers to taste. We like a small cube or short straw.

It's best to chop the chili pepper and garlic with a knife - finely and finely. Adjust the quantity according to your taste for spiciness. It’s better to do without seeds: they are for reckless spicy lovers.

Add the tomato puree to the softened beets, mix and continue to simmer for 15 minutes. Then chop the pepper there - 15 minutes over low heat, stirring. Finally, add garlic and chili pepper to the mixture. Keep it on the fire for 5 minutes and pack it in jars for seaming. Cool down under the blanket.

Preservation without vinegar, but will last until winter at room temperature - in a dark closet, in the hallway or on the loggia. The acid in tomatoes is also a preservative.

If you are afraid of such experiments, when packaging the dish, add 1 teaspoon of vinegar per liter jar.

Video - for fans of the format. The composition of the vegetables is the same, but there are a couple of differences in the procedure. The video version is prepared from boiled beets. To preserve it, it is suggested to twist it through a meat grinder. And for the sourness in this version, the hostess relies on tomato paste.

Brilliant life hack “Pure Beetroot Joy”

Ideal preparation for future use without additives. Suitable for borscht and as a base for many salads. And at this sunset it’s so easy to make truly festive caviar: with fried onions and nuts in coarse crumbs.

What are we doing.

Boil this year's root vegetable in the skin, peel and chop. The size of the chips is whatever you like. Place the juicy mass in sterile jars up to 1 liter. Fill each with salted boiled water. Cover with lids and let sterilize for 15-20 minutes. We take it out and pour 1 teaspoon of any vinegar into the jar, seal it hermetically. That's all the trouble!

Solo beets are great in the apartment, pleasing with minimal sourness and the rich taste of your favorite vegetable.

P.S. What to cook in winter

Of course, with these soft, well-chopped beets it is easiest to make all kinds of salads. Due to their uniform texture, they can be used as an appetizer or side dish, or served on bread for a lazy breakfast.

Men's salad "Minutka" with cheese and eggs.

By eye, add a boiled egg and hard cheese in cubes, a handful of chopped nuts and a little green stuff that happened to be on hand. A dash of mayonnaise or mustard sauce with olive oil. Half of dinner is ready: in 10 minutes at an imposing pace!

With beans, meat and even herring.

Don’t be alarmed: we don’t recommend nasty things. :) It’s really very satisfying and appetizing - add beans canned in their own juice and sliced ​​cold meat to an open jar. We set off the rich taste with onion, lemon, and garlic. You never know! Each housewife has her own sense of beauty.

And the most interesting thing is that even large cubes of salted herring and fresh finely chopped onions will decorate a canned beetroot ensemble for future use. Serve with boiled potatoes: a real hit!

With dried fruits and nuts.

Beetroot caviar is a very healthy product for our body; it contains many vitamins. This caviar can rightfully be classified as a dietary product, since its consumption will not affect the figure. I decided to add apples and eggplants to the beet caviar, which enriched its taste. This version does not contain garlic, so you can snack on caviar during your lunch break without worrying about the foreign smell.

If you do not plan to roll up beet caviar with eggplants and apples for the winter, but cook here and now, then exclude the vinegar; it is added only as a preservative.

From these ingredients you get a little more than a liter of the finished product.

Prepare the necessary ingredients from the list.

Peel the raw beets and grate them on a medium grater.

Peel the apples and eggplants and cut them into small cubes, approximately 1 cm.

Mix beets with apples and eggplants, place in a saucepan with a thick bottom.

Add sugar and salt to the pan, stir again and leave for 1 hour, covering the pan with a lid. During this time, vegetables and apples will release juice.

Then put the pan on low heat and simmer for 1 hour, stirring occasionally.

After this, pour vegetable oil into the caviar and simmer together for 15 minutes. Add vinegar at the very end if you plan to put it in jars.

Place hot caviar in sterilized jars, roll up and wrap until completely cool. Beetroot caviar with eggplants and apples is ready for the winter.

Caviar is delicious both warm and cold.

Bon appetit!

Much has been said about the benefits of beets. This vegetable has a rather beneficial effect on our digestive system and fills the body with useful substances and vitamins.

For these reasons, beet preparations for the winter have become quite widespread.

Perhaps the most important beet preparation is caviar. To prepare it, no special culinary talents are required. However, even here there are a variety of variations and methods of preparation. We will look at some of these methods today.

Delicious beetroot caviar “You'll lick your fingers”

Ingredients:

• 1 kg beets
• 3 onions
• 5 cloves garlic
• 5 tablespoons vegetable oil
• 4 tablespoons tomato paste
• 1 teaspoon vinegar essence
• Salt, spices and herbs to taste.

Beetroot caviar recipe:

To prepare this appetizer, we will need a large frying pan with high sides or a cast iron cauldron. Pour vegetable oil into the bottom of the frying pan. Fry chopped onions on it until soft. While the onions are frying, peel and grate the beets on a coarse grater.

Place the prepared beets with the onions. Simmer, stirring, for 20 minutes. Next, add all the other ingredients: tomato paste, salt, herbs and spices. Simmer for another 10 minutes.

After the whole mass has been thoroughly stewed, add chopped garlic and pour in the vinegar essence. Place in jars and seal with iron lids. Send for cold storage.

Recipe for spicy-sweet beet caviar

Ingredients:

• 1 kg beets
• 1 kg carrots
• 1 kg bell pepper
• 4 kg tomatoes
• 800 grams of onions
• 500 grams of apples
• 5 cloves garlic
• 3 bay leaves
• 3 – 4 allspice peas
• 1 pod hot pepper
• Salt, pepper, Provençal herbs - to taste
• 2 tablespoons of vinegar essence.

Recipe:

Peel the beets and carrots and grate them on a coarse grater. We also peel the bell pepper and onion and cut it into small half rings. Fry all the vegetables in hot vegetable oil in a large container with a thick bottom for 20 - 25 minutes.

Next, add tomato puree, which we can prepare using a blender. By the way, you can replace tomatoes with tomato paste. Add all the spices and grated apples and mix well. Simmer for 30 minutes. At the end add chopped garlic. Pack into clean jars. Pour a little essence into each jar. Seal tightly.

Beetroot caviar recipe “Original”

Ingredients:

• 1 kg beets
• 500 grams of green tomatoes
• 500 grams of bell pepper
• 500 grams of onion
• 5 allspice peas
• Salt, sugar, ground black and ground red pepper - to taste
• 1/2 cup vegetable oil.

Recipe for “Original” caviar:

We initially clean and rinse all vegetables with water. Grate the beets and chop the remaining vegetables as desired, but not too coarsely.

Pour oil into the bottom of a large frying pan and heat it. Place the onion in the pan and fry until golden. Then add all the remaining ingredients along with the spices. Simmer for 40 minutes.

Place the caviar in clean jars. Sterilize in the oven for 10-15 minutes. Roll up with iron lids.

Variations in preparing beet caviar

As we have already seen, preparing beet caviar for the winter is not so difficult. Each housewife, by trial and error, is quite capable of developing her own recipe that meets all her taste preferences.

So, some people add apples, bell peppers, pumpkin and eggplants to beetroot caviar. Beets are also valuable because they go quite well with a variety of ingredients. However, despite all the simplicity and clarity of the recipes, there are still some secrets to preparing this snack.

Caviar should be prepared only from high-quality products, without visible signs of damage. For preparing caviar, the so-called “vinaigrette” beets are best suited. It is distinguished by greater sweetness and juiciness.

And, of course, the products should be packaged in sterilized jars. This way we will protect the snack from the growth of bacteria and from inevitable spoilage.

Another recipe for the most delicious beetroot caviar

Ingredients:

• 2 large beets
• 1 carrot
• 1 onion
• 150 ml vegetable oil
• 1 tablespoon tomato paste
• Spices to taste
• 1 tablespoon 9% vinegar.

How to cook:

Pre-boil the beets and carrots until fully cooked. We clean and grate. Fry the onion, chopped into small cubes, in vegetable oil. Add carrots and beets and simmer for 20 minutes. Next add tomato paste and spices. Simmer for another 10 minutes. At the end, add vinegar and mix everything well. Place in sterilized jars and close with iron lids.

Recipe for beetroot and squash caviar

Ingredients:

• 2 kg zucchini
• 1 kg beets
• 1 kg onions
• 1/2 cup sugar
• 2 tablespoons salt
• 1/2 cup vegetable oil
• Spices to taste
• 3 tablespoons tomato paste
• 1 teaspoon of essence.

Zucchini-beet caviar:

We clean and chop all the vegetables. Place in a large saucepan. Fill with vegetable oil. You can add a little water. Simmer until the vegetables release their juice. Then add tomato paste and spices. Simmer for 1 hour.

Divide into jars. Pour vinegar essence into each jar.

Recipe for beetroot caviar with garlic

Ingredients:

• 1 kg beets
• 1 head of garlic
• Salt, sugar, bay leaf, dried dill, cumin and rosemary - to taste
• 100 ml table vinegar
• 2 liters of water.

Beet caviar with garlic:

Boil water and cool slightly. Dissolve vinegar and spices in it. Pre-boil and clean the beets. Cut the peeled vegetables into thin strips. Mix with chopped garlic.

Divide the vegetables into jars and pour in the marinade. Sterilize the jars in a saucepan with water for 10-15 minutes. Roll up.

Recipe for beetroot caviar with apples and eggplants

Ingredients:

• 1 kg beets
• 1 kg eggplants
• 900 grams of sweet and sour apples
• 6 tablespoons sugar
• 1 1/2 tablespoons salt
• 400 ml vegetable oil.

Preparation:

We clean the beets and grate them. Cut apples and eggplants into slices. Place all the ingredients in a large saucepan and sprinkle with sugar. Let it stand like this for an hour and a half. As soon as we saw that the juice was released, we put the pan on the stove. Add salt. Simmer for about 1 hour. Then pour in the vegetable oil and cook for another 10 minutes. Place the caviar in jars and seal.

Beetroot salad recipe for the winter

Based on beet caviar, you get a very tasty and healthy salad. To prepare it, we take a jar of beetroot caviar. Add to it 2 - 3 chopped cloves of garlic, a few pieces of prunes, pre-steamed with boiling water, half a glass of walnuts. Season the salad with sour cream or mayonnaise. An incredibly tasty and healthy snack is ready.

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Vegetables such as beets and eggplant have long been familiar to everyone and are incredibly loved by many. But only separately from each other. It is quite difficult to imagine them together, in one plate - they are too different. However, those who have ever tasted a dish containing both of these components will admit that the sweetness of the beets and the spiciness of the eggplant perfectly complement each other, and their duet, although unusual, is very refined.

So, a recipe for beet caviar with eggplants is not only not inferior in taste to classic beet caviar or beet caviar in a slow cooker, but also allows you to re-experience the charm and sweetness of this healthy vegetable.

Let's prepare this vegetable caviar.

Ingredients for the dish “Beet caviar with eggplant”:

• - large beets – 1 pc.;
• - young eggplant – 2 pcs.;
• - garlic – 3-4 cloves;
• - carrots – 2 pcs.;
• - tomato paste – 2 tablespoons;
• - onion – 1 pc.;
• - vegetable oil, dill, salt and pepper - to taste.

How to prepare beet caviar recipe with eggplants:

Wash the eggplants, cut off the stalks and, without removing the peel from the vegetable, cut into medium-sized cubes. Those who like the classic cutting of eggplants into circles can continue their habits here too.

Place the eggplant pieces in a separate container and sprinkle with salt. Set aside for 30 minutes so that the bitterness characteristic of this vegetable goes away.

Peel the carrots and beets, rinse thoroughly under running water and grate separately from each other on a grater with large holes. Anyone who does not like to use a grater when slicing vegetables and prefers a knife, of course, can cut these two vegetables into thin strips.

Remove the skins from the onion and garlic. Set aside the garlic for a while and finely chop the onion.

Heat vegetable oil in a deep frying pan and quickly fry the onion over high heat.

When the onion pieces become translucent, add the beets and carrots to the pan. If necessary, add oil and fry the vegetables for 4-5 minutes.

At this time, fry the eggplant slices, previously dried from the released liquid, in a separate frying pan.

Add half a glass of hot water, salt, pepper and crushed garlic to the fried beets, carrots and onions.

Stir the vegetables, add fried eggplant to them, turn down the heat slightly and simmer the beetroot caviar until done under a closed lid.

This process will not take more than 25-30 minutes.

Allow the finished vegetable caviar to cool slightly and, sprinkle with dill, serve.

Caucasian style beet caviar

Beetroot caviar is one of our favorite cold appetizers. It is valued for its ease of preparation, elegant appearance and, of course, excellent taste.

On the eve of the New Year holidays, we would like to offer you a recipe for Caucasian-style beet caviar, which differs from classic caviar in a large number of walnuts and garlic. These ingredients go perfectly with beets and complement each other’s taste. The result is a beautiful and moderately spicy dish that will look worthy on any holiday table.

Ingredients for the dish “Beet caviar in the Caucasian style”:

• - beets – 500-600 g;
• - walnut kernel – 1 cup;
• - garlic – 4 cloves;
• - granulated sugar – 2 tbsp. l.;
• - sunflower oil – 2 tbsp. l.;
• - 9% vinegar – 1 tbsp. l.;
• - salt - to taste.

How to cook beet caviar in the Caucasian style:

Preheat the oven to 180°C.

Wash the beets thoroughly with a vegetable washing brush. Choose beets for caviar that are dark burgundy in color with thin skin and without white streaks.

Prepare sheets of food foil of such a size that you can completely wrap the root vegetables in them.

Using a pastry brush, brush the foil with a thin layer of vegetable oil. Place beets on the center of each leaf.

Wrap tightly so that there are no holes. Place the beet “balls” in a baking dish or on a baking sheet.

Place the pan in the oven and bake for about 1 hour (depending on the size of the root vegetables).

While the beets are roasting, prepare the remaining ingredients. Peel and rinse the garlic cloves. Place the garlic and walnut kernels in a blender bowl.

Grind into fine crumbs.

Place the garlic-nut mixture in a small bowl, add salt and mash. Then, adding oil, mix thoroughly.

Free the baked beets from the foil, cool, peel and cut into pieces of any shape. Place the root vegetables in a blender bowl and puree.

If you don't have a blender, don't worry: beets, nuts and garlic can be chopped in a meat grinder with a fine grid.

In a large bowl, combine beets and garlic-nut mixture. Add sugar, salt (to taste) and pour in vinegar. Mix everything properly.

Caucasian style beet caviar is ready. Place it in a beautiful salad bowl, garnish with herbs and serve.

Both parsley and cilantro are suitable for decorating the dish.