Eggplant caviar in a Redmond multicooker for the winter. Cooking eggplant caviar in a slow cooker

Time: 110 min.

Servings: 6-8

Difficulty: 4 out of 5

This recipe is dedicated to those who adore eggplants and love to prepare delicious snacks from eggplants.

A separate advantage is that eggplant caviar is prepared in a slow cooker with minimal addition of vegetable oil - which, you see, is very pleasing, because no one needs extra centimeters on the waist.

So the recipe turns out to be, one might say, dietary. And if you put the finished vegetable caviar into pre-prepared and sterilized jars, it will last all winter, delighting your household with its delicate taste.

To prepare a delicious snack for the winter, you will need the following set of products:

Ingredients:

Eggplant	- 5 pieces.
Carrot	- 3 pcs.
bell pepper	- 4 things.
Onion	- 2 pcs.
Tomatoes	- 5 pieces.
Vegetable oil	- for frying
Salt	- taste
Spices	- taste
Garlic	- 3 cloves

From the specified number of components (provided that all the vegetables were large) you will be able to prepare two jars of caviar for the winter with a volume of 0.7 liters, and one small bowl so that you can serve it to the table.

Note to the housewife: this recipe can be changed a little, and instead of eggplants, use zucchini, or even combine both of these vegetables in a tasty preparation for the winter - both tasty and healthy.
And considering the cost of these vegetables in the fall, it’s also budget-friendly - what’s needed during a crisis situation in the country.

Eggplant caviar in a slow cooker

The blue ones contain a lot of vitamins, protein, minerals and organic acids. All these substances have a positive effect on the functioning of our body. In the fall, you can buy eggplants at the market or in supermarkets - the shelves are literally bursting with an abundance of vegetables. Eggplants cost pennies, so you can cook a lot of eggplant caviar at once in a slow cooker. By the way, caviar is not only tasty, but also very healthy, as it contains a lot of fiber and calories. This is provided that you use oil sparingly. It’s very easy to prepare tasty and not too greasy caviar using a multicooker.

Cooking products:

eggplants – 3 pcs.;
onions – 3-4 pcs.;
carrots – 3 pcs.;
tomatoes – 8 pcs.;
pepper – 3 pcs.;
garlic – 1 head;
oil – 3 tbsp;
salt and pepper - to taste.

Cooking eggplant caviar in a slow cooker:

For caviar, choose young eggplants; overripe ones are not suitable, as the fibers become tough and spoil the taste and appearance of the caviar. The eggplants need to be washed thoroughly and then pierced with a fork or sharp knife in several places. You can sprinkle with salt and leave for 10 minutes. While you prepare other vegetables, the eggplants will release their juice and will not be bitter.
Or you can do it this way: spread the eggplants on a baking sheet and put them in the oven (preheated) for 30 minutes. Then wait until the eggplants have cooled, remove the skin and chop.
Preparing the remaining vegetables: place the tomatoes in boiling water for a few seconds to remove the skins and cut them as finely as possible with a sharp knife (you can use a grater).
Onions, carrots and peppers need to be peeled and cut into cubes. Pour oil into the multicooker bowl and fry these vegetables in the “Frying” mode (time 15 minutes). Place the vegetables in the following order: first, fry the onions for a few minutes, then the carrots and peppers.
At the end, a couple of minutes before the end of the program, add chopped tomatoes, continue the cooking process for another 3-4 minutes, then add eggplants, extend the “Frying” mode for 7 minutes to fry all the vegetables evenly.
As soon as the multicooker completes the cooking process, switch the device to the “Stew” mode; the time should be set to 30 minutes.
10 minutes before the end of the program, you need to open the lid to salt the eggplant caviar in the multicooker, add spices and chopped garlic.
As soon as you hear a signal, this means that the eggplant caviar in the multicooker is ready, you need to mix it and try it. Be careful not to get burned. The caviar will turn out tasty and tender, and looks like thick porridge.

If you want the eggplant caviar in the slow cooker to be homogeneous, you need to transfer the mushy mass into a convenient container and puree with a blender. That's it, you can serve caviar to the table: spread it on bread or put it in a bowl. You can decorate the eggplant caviar with a sprig of fresh herbs.

Fried eggplant caviar in a slow cooker

We bring to your attention another interesting recipe for preparing eggplant caviar in a slow cooker. We won’t tell you that this device has come to the rescue in the kitchen more than once; we’ll just clarify that this recipe differs from others in that the caviar is not boiled, but fried. That is, it is more aromatic and very tasty. This snack can be prepared for future use, that is, rolled into jars and stored in the pantry.

Products for preparing caviar:

eggplants – 3 pcs.;
onions and carrots – 3 pcs.;
bell pepper – 1 pc.;
garlic – 3 cloves;
ketchup or tomato sauce – 2 tbsp;
tomatoes – 5 pcs.;
odorless olive oil – 2 tbsp;
salt and ground black pepper - to taste.

Cooking eggplant caviar in a slow cooker:

First you need to thoroughly wash all the vegetables under running water.
Preparing eggplants: cut off the tail of each eggplant and cut into cubes.
Place the eggplants in a bowl, sprinkle coarse salt on top, and mix. Cover with a lid and leave the eggplants for 30 minutes. During this time they will release the juice and give away all the bitterness.
The onion needs to be peeled, cut into strips, the carrots also need to be peeled and grated on a coarse grater (you can chop with a sharp knife to make thin strips).
Peppers (free from stems and seeds) and tomatoes should be cut as finely as possible.
Pour oil into the multicooker bowl until it completely covers the bottom of the work surface. Turn on the “Baking” mode, you can “Fry”.
First, fry the onion in oil (5 minutes), more if you want it to be rosy.
As soon as the onion reaches the desired condition, you can add pepper, carrots and continue to fry the vegetables, stirring the contents of the bowl from time to time. If you have selected the “Frying” mode, then you do not need to close the multicooker lid during cooking.
Fry all the vegetables until half cooked, so that they become soft, and then add the eggplants, mix, and then you can close the lid of the device. Cook eggplant caviar in a slow cooker in the “Stew” mode for 30 minutes.
After half an hour, open the lid to add tomato paste and tomatoes, salt, pepper and chopped garlic.
We continue to stew the vegetables in the slow cooker in the “Stew” mode. Cooking time – 30 minutes. If you see that vegetables have released a lot of juice, you need to get rid of it. We do this: switch the device to the “Baking” mode, set the time for 10 minutes and wait until all the water has evaporated.
As soon as the eggplant caviar is cooked in the multicooker, you need to turn off the device, transfer the hot mass into a deep bowl and puree it using an immersion blender.

The caviar needs to be cooled and can be served. Spread a piece of white or rye bread with eggplant caviar cooked in a slow cooker and treat it to your family. By the way, hot caviar can be placed in jars and sealed with lids. There is no need to add vinegar; the caviar will be stored for a long time in a cool place. If you are worried that the caviar will spoil, add 2 tbsp 5 minutes before the end of the program. vinegar (9%). The snack is ready!

Spicy eggplant caviar in a slow cooker

Eggplant caviar is a popular appetizer in the fall. Many housewives love this vegetable for its unique taste. During the ripening season of the little blue ones, you need to have time to stock up on vitamins and prepare delicious and aromatic eggplant caviar in a slow cooker.

What products will you need:

eggplants – 3-4 pcs.;
onion – 2 pcs.;
carrots – 1 large or 2 medium;
sweet pepper – 2 pcs.;
hot pepper – 1 pc.;
tomatoes – 3-4 pcs.;
garlic – 3 cloves;
salt, spices - to taste;
oil – 2 tbsp.

Subtleties of cooking eggplant caviar in a slow cooker:

You need to know how to cook the little blue ones correctly. We reveal the secrets: to get rid of the characteristic bitterness, you need to peel the peel from the eggplants, and then cut the pulp into cubes of the same size with a sharp knife. Place the eggplants in a deep bowl and cover with water and salt. For 1 liter of liquid you need to take 1 tbsp. coarse table salt.
Pour the brine over the eggplants so that it completely covers the vegetables. To prevent the eggplants from floating, you need to press them down with a lid or put a weight on top (put a plate and a weight on top).
Leave the eggplants in salted water for now, let them stand. And we will start preparing other vegetables. Peel the onions, pour vegetable oil into the multicooker container, turn on the “Frying” mode (the time will be set automatically, no need to change). While the oil is heating up, chop the onion and peel the carrots. Fry the onion until it becomes transparent.
The carrots can be chopped with a knife or grated on a coarse grater and also fried. Fry all the vegetables together for no more than 5 minutes.
During this time, we have time to peel the pepper (remove seeds and veins) and cut into cubes. Add the pepper to the vegetables and continue frying in oil for 5 minutes.
Now let's return to our eggplants - we need to drain the water and pour the eggplants into the multicooker bowl. We need to extend the program by another 10 minutes.
Carefully remove the skin from each tomato, cut the pulp into cubes, and place in the multicooker bowl with the vegetables. You can skip this point if you don’t mind that there will be tomato peels in the caviar. If you are too lazy to do such delicate work, then simply cut the tomatoes into small cubes with a sharp knife.
By the way, you can use tomato paste instead of fresh tomatoes. This advice is relevant in the cold season, when you prepare caviar from frozen vegetables.
Add salt, ground black and red pepper, chop the garlic (cut it finely with a knife into thin slices) and add the whole hot pepper without cutting it.
We set the “Stewing” program; it will take almost an hour to cook eggplant caviar in a multicooker for almost an hour - 50 minutes. This time is enough for all the vegetables to cook evenly.
After the signal, you can open the lid, just be careful not to get burned by the steam, stir the contents and try the eggplant caviar in the slow cooker. By the way, you can get hot peppers. If the caviar is not salty enough for your taste, you can add a little more salt and your favorite spices.

Eggplant caviar in a slow cooker will turn out very fragrant. Even during the cooking process you will catch this divine aroma. Here you need to show willpower and wait for the program to complete. And then you can put the caviar on black bread toasted on one side, garnish with fresh herbs and you can start tasting. By the way, eggplant caviar cooked in a slow cooker can be eaten in any form: both hot and cold. It does not lose its taste.

Eggplant caviar in a slow cooker for the winter

Autumn is not an easy time for every housewife, because you need to do a lot in order to enjoy pickles in winter. You can prepare eggplant caviar for future use; a multicooker will help you out and help you save valuable time. Let's get to work.

Ingredients:

eggplants – 3-4 pcs.;
onions – 4 heads;
carrots – 3 pcs.;
tomatoes – 8 pcs.;
bell pepper – 3 pcs.;
vegetable oil – 3 tbsp;
salt, ground black pepper - to taste;
garlic – 2 cloves.

How to cook eggplant caviar in a slow cooker:

We clean the blue ones and cut them into cubes. Pour into a bowl, fill with water. You can add a little salt to the water (1 tbsp per 1 liter). Why do you need to leave eggplants in water? To get rid of bitterness. Leave the eggplants in the water for 30 minutes.
The pepper should be cut into cubes, the onion should be peeled and cut into half rings or rings, depending on the size of the head.
Next we need to chop the tomatoes, cut them into medium-sized cubes. If you want, you can peel the tomatoes. To do this, put the tomatoes in a bowl, pour boiling water over them and hold for 3 minutes. Then drain the water and very carefully remove the skin.
There are carrots left - peel, rinse under running water, grate on a grater (medium or fine).
Pour oil into the bowl, turn on the “Frying” program, add the eggplants (squeeze thoroughly to get rid of moisture). Turn on the “Extinguishing” program, set the time to 1 hour 30 minutes. Close the lid of the multicooker and simmer the eggplants for only 15 minutes.
Then open the lid of the device, mix the blue ones, add onions and carrots. Close the lid again and continue to simmer the vegetables for another 15 minutes.
After 15 minutes, open the device to add the tomatoes. Stir and close the lid of the device again, cook for another 15 minutes.
There is some pepper left, add it to the vegetables, add salt, add chopped black pepper, and mix. If you want, you can add hot pepper, it will give the caviar a spicy flavor.
We continue to cook vegetables in the “Stew” mode. 5 minutes before the end of the program, add chopped garlic (each clove should be cut into 3 parts).
A signal sounds - this means that the eggplant caviar in the slow cooker is ready. Now you need to grind it with a blender or leave it in its original form.
Since we need to prepare caviar for the winter, we simply put the hot mixture into jars and close the lids. By the way, the jars need to be sterilized in advance, and efficiently, since the duration of caviar storage depends on this.
You can also sterilize jars in a multicooker in the “Steam” mode. Pour water into the container, place the container for steaming dishes, place the jars with the neck down, as well as the lids (pre-washed) and set the time - 20 minutes. There is no need to close the lid of the device; you won’t be able to do it. After the signal, carefully transfer the jars to a table previously covered with a clean towel.