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Zucchini-eggplant caviar for winter

Zucchini-Eggplant Caviar for Winter

The tastiest spread for home canning — and beyond! Make this delicious zucchini-and-eggplant caviar (a savory vegetable spread) with this recipe and treat your family to a tasty lunch or dinner. You won't find caviar like this in any store. So while fresh vegetables are in season, let's enjoy wholesome food to the fullest.

Svetlaya

Recipe author

Composition / ingredients

Servings:

Eggplant

425

Zucchini

560

Carrots

200

Garlic

Onion

200

Tomato paste

100

Sunflower oil

100

Salt

Ground black pepper

Parsley

Ground coriander

Table vinegar (9%)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 43 % 6 g

Carbohydrates 50 % 7 g

83 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

To make zucchini-eggplant caviar for the winter, gather the following: zucchini, eggplant, carrots, onion, garlic, tomato paste, sunflower oil, salt, ground black pepper, ground coriander, and dried parsley.
Step 2:

Heat the sunflower oil in a skillet. Slice the onion into half-moons. Fry over low heat until soft.
Step 3:

Rinse the eggplants, peel them, and cut them into cubes. Add them to the fried onion.
Step 4:

Add the diced zucchini. If the zucchini aren't very young, remove the seeds and peel them first.
Step 5:

Next, add the grated carrots. Add just a little salt so the vegetables release their juices. Stir well. Cover and simmer over low heat for 40–50 minutes, until everything is tender. Stir occasionally.
Step 6:

Once the vegetables are soft, add the chopped garlic and tomato paste. Stir well. Simmer for another 10–15 minutes. Season with salt, ground black pepper, ground coriander, and dried parsley.
Step 7:

The zucchini-eggplant caviar is ready. You can serve it just as it is.
Step 8:

Or purée it in a blender. At this stage, stir the vinegar into the caviar, spoon it into sterilized jars, and seal them for the winter. The recipe makes about one 750 ml–1 liter (roughly 3–4 cup) jar.
Step 9:

Enjoy!

A quick tip: for the winter, it's best to can this caviar in small jars, no larger than half a liter (about 1 pint). Once a jar is opened, the caviar is best eaten quickly — it can spoil fairly fast (especially if someone in the house leaves it out on the counter overnight).
For how to figure out the number of jars you'll need, why jars sometimes burst and how to prevent it, plus more tips and tricks, see our article on canning for winter.
How do you get the bitterness out of eggplant? Cut the eggplant into slabs, rounds, or cubes, salt it, and let it sit for about 10 minutes until it releases its juices. Drain off the liquid, rinse the eggplant, and go ahead with cooking.
Every oil is only healthful up to a certain temperature — its smoke point — beyond which it starts to burn and form toxic compounds, including carcinogens. To learn how to gauge frying temperature, choose the best oil for the job, and know which oils to avoid altogether, read more here.