Simple Eggplant Caviar for Winter
Simple Eggplant Caviar for Winter – a rich, flavorful vegetable spread perfect for cold months! This recipe yields 3 jars of 600 ml each.
Updated : 12 June, 2025
Easy
More than 1 hour.
Ingredients
1.5 kilograms
Eggplant
400 grams
Bell pepper
300 grams
Onion
300 grams
Tomato
250 grams
Carrot
100 milliliters
Vegetable oil
100 grams
Tomato paste
150 milliliters
Water
to taste
Garlic
10 grams
Salt
2 tablespoon
Sugar
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare all the necessary ingredients. The recipe indicates the weight of unpeeled vegetables.
Step 2
Trim the stems from the eggplants. Cut the bell peppers in half and remove the seeds. Peel the carrots, onions, and garlic. Wash all vegetables and pat them dry with napkins.
Step 3
Cut the eggplants into medium-sized cubes. Sprinkle them with a little salt, mix, and let them sit for 15-20 minutes. Then rinse the eggplants and squeeze out excess moisture. This step helps remove bitterness. Some eggplant varieties are not bitter, so salting may not be necessary.
Step 4
Dice the onions, bell peppers, and tomatoes. Grate the carrots using a coarse grater or a slicer for Korean salads.
Step 5
Heat half of the vegetable oil in a pan. Add the onions, carrots, and bell peppers. Fry while stirring for about 10 minutes.
Step 6
Add the tomatoes to the pan and cook everything together for another 5 minutes.
Step 7
In a separate pan or a pot, fry the eggplants in the remaining vegetable oil until golden brown.
Step 8
Add the sautéed vegetables to the eggplants.
Step 9
Season with salt, sugar, and ground pepper. Dilute the tomato paste with water and add it to the vegetables. Stir well. Reduce the heat to medium and simmer under a lid for 20-30 minutes until all ingredients are soft. The cooking time depends on the eggplant variety and the size of the pieces. I needed about 40 minutes. Stir occasionally to prevent burning. Add more water if necessary.
Step 10
Taste the mixture and adjust the seasoning if needed. I added a bit more salt and sugar. Press the garlic through a garlic press and mix it in. Sterilize the jars and lids using any convenient method.
Step 11
Distribute the eggplant caviar into sterile jars. Place the jars in a pot of warm water up to the necks, cover them with lids, and sterilize for 15-20 minutes after boiling (for 600 ml jars). Then, seal the jars with a special key.
Step 12
Turn the jars upside down, wrap them in a blanket, and let them cool completely. Store the eggplant caviar in a cool place for long-term storage.
Step 13
This spread is delicious both hot and cold!