Nothing beats the comfort of opening a jar of homemade eggplant caviar during cold winter months. This traditional Eastern European preserve combines the rich flavors of roasted vegetables with aromatic herbs, creating a versatile spread that transforms simple bread into a gourmet meal. With its perfect balance of sweet tomatoes, savory eggplant, and aromatic garlic, this recipe will become your go-to winter preserve that friends and family will beg you to make again.
Ingredients
- Eggplant: 2 kg (4.4 lbs)
- Onion: 1 kg (2.2 lbs)
- Tomatoes: 1.5-2 kg (3.3-4.4 lbs)
- Bell peppers: 1 kg (2.2 lbs)
- Garlic: 1 head
- Fresh parsley: 1 bunch
- Vegetable oil: 250g (1 cup + 1 tbsp)
- Salt: 1 tablespoon + 2 tablespoons for salting eggplant
- Sugar: 3 tablespoons
- White vinegar (9%): 3 tablespoons
- Hot peppers: 3-4 pieces (optional)
Instructions
- Prepare the eggplant: Cut 2 kg eggplant into small cubes. Sprinkle with 2 tablespoons salt, mix well, and let sit for 20 minutes to remove bitterness. Rinse thoroughly and drain.
- Sauté the onions: Heat 250g vegetable oil in a large, heavy-bottomed pot. Add 1 kg diced onions and fry until golden brown, stirring occasionally.
- Prepare tomato base: Blend 1.5-2 kg tomatoes with a blender until smooth. Add the tomato puree to the golden onions.
- Add vegetables: Add the drained eggplant cubes and 1 kg diced bell peppers to the pot. Stir to combine.
- Season the mixture: Add minced garlic (1 head), chopped hot peppers (if using), 3 tablespoons sugar, and 1 tablespoon salt. Mix thoroughly.
- First cooking phase: Simmer the vegetable mixture on medium-low heat for 30 minutes, stirring occasionally to prevent sticking.
- Final seasoning: Add chopped fresh parsley and 3 tablespoons vinegar. Continue simmering for another 5 minutes.
- Sterilize equipment: While the caviar cooks, sterilize clean jars and lids with boiling water.
- Preserve the caviar: Pour the hot eggplant caviar into sterilized jars, leaving 1cm headspace. Cover with sterilized lids and seal tightly.
- Cool properly: Turn jars upside down, wrap in blankets, and leave for 24 hours to cool completely.
Recipe Information
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: Makes approximately 6-8 jars (500ml each)
Nutrition per serving (100g): Calories: 85, Carbs: 12g, Fiber: 4g, Protein: 2g, Fat: 4g
Why This Eggplant Caviar Recipe is Perfect for You
This homemade eggplant caviar offers exceptional nutritional benefits while providing long-term food storage solutions. Eggplants are rich in antioxidants, particularly nasunin, which supports brain health and protects against cellular damage. The combination of vegetables provides essential vitamins A, C, and K, plus dietary fiber that promotes digestive health.
The preservation method ensures you can enjoy fresh vegetable flavors throughout winter months when fresh produce is expensive or less available. Unlike store-bought versions, this homemade eggplant caviar contains no artificial preservatives or excessive sodium, making it a healthier choice for your family. The recipe’s versatility allows it to serve as a spread, side dish, or ingredient in other recipes, making it an invaluable addition to your pantry.