Eggplant Caviar According To GOST USSR: Recipe With Photo And Video

2024 Author: Bailey Albertson | [email protected]. Last modified: 2023-12-17 12:53

Cooking delicious eggplant caviar in accordance with GOST USSR: a step-by-step recipe with photos and videos

During the ripening season of vegetables, one of the favorites for home preservation lovers is eggplant. A delicious and nutritious vegetable is pickled, salted and fermented, salads and snacks are prepared from it. And also amazing caviar is prepared from appetizing vegetables, which we will talk about today. We will not list all possible options for this dish and focus on eggplant caviar according to GOST USSR. While enjoying this dish, the older generation will remember one of the tastes of their childhood, and the young will get acquainted with one of the culinary pages of the past.

Eggplant caviar recipe according to GOST USSR

After two years of living outside the borders of my native country, I realized that I was more and more tormented by nostalgia. To distract myself from sad thoughts, I began to cook my favorite dishes from childhood. Olivier, vinaigrette, stuffed cabbage, pancakes … And only today I realized that I had completely forgotten about the existence of such a wonderful thing as eggplant caviar. A picture of a half-liter jar, which was sold for a penny in Soviet times, clearly emerged before my eyes. I decided to cook this dish as quickly as possible. The Internet is replete with a considerable number of eggplant caviar recipes, claiming to be the one from childhood, so I had to work a little to find the right option.

Ingredients:

• 1.2 kg eggplant;
• 80 g of onions;
• 100 g carrots;
• 15 g parsley root;
• 7.5 g celery root;
• 7.5 g of parsnip root;
• 5 g fresh herbs (parsley, parsnip, celery);
• 190 g 12% tomato puree;
• 100 ml of sunflower oil;
• 0.5 g of black pepper;
• 0.5 g of allspice ground pepper;
• 15 g salt;
• 7 g granulated sugar.

Cooking steps:

1. Cut the peeled eggplants into 2 cm thick circles, onions - into rings or halves of 5 mm rings, carrots - into strips with 5-7 mm edges.

   

   The eggplant peel is quite tough, so it should be cut off to make tender caviar.

2. Peel the aromatic roots, grate on a fine grater.

   

   A fine grater or a sharp knife is suitable for chopping white roots.

3. Rinse and dry fresh parsley, parsnips and celery.

   

   In addition to parsley, parsnips and celery, you can add aromatic dill to caviar

4. Heat the sunflower oil in a large skillet with a thick bottom.

   

   To avoid the harsh aroma of common sunflower oil in caviar, use a refined product for frying vegetables.

5. Put the eggplants in hot oil, fry on both sides until lightly browned, then transfer them to a sieve.

   

   When frying vegetables, make sure that they do not burn

6. In the same pan, fry the carrots and white roots, then the onions.
7. Put the carrots and onions in a sieve or colander for 10 minutes. These steps will help get rid of excess oil;

8. Chop the herbs.

   

   Fresh crushed no earlier than 30 minutes before introduction into eggplant caviar

9. Place the fried vegetables and fresh herbs in the bowl of a food processor or blender, chop until smooth.

   

   You can use a stationary or hand blender, food processor, or meat grinder to chop vegetables.

10. Transfer the caviar to a large saucepan and cook, stirring constantly, for 10 minutes.

    

    Heating the vegetable mixture will make the structure of the caviar more uniform.

11. Add granulated sugar, salt, a mixture of black and allspice, tomato puree to the preparation, mix everything quickly and cook until the crystals of dry ingredients are completely dissolved.

    

    Stir the caviar with dry ingredients thoroughly until they are completely dissolved

12. Let the caviar cool to 70 degrees, then put it in pre-sterilized glass jars and cover with sterilized lids.

    

    Fill the jars almost to the top of the jars, as after sterilization and cooling, their contents will slightly settle

13. Place the blanks in a large pot of boiling water so that the water reaches the hangers of the jars, and sterilize (simmer over low heat) for 30 minutes.

    

    Sterilization will ensure a long shelf life of the workpiece

14. Taking the jars out of the pan one by one, roll them up, turn them upside down, wrap them up, let them cool.

15. Store eggplant caviar in a dry, cool, dark place (basement, cellar, pantry).

    

    If all cooking conditions are met, the workpiece can be stored in the cellar for at least 1 year

I also offer you another option for cooking Soviet eggplant caviar, which you can get acquainted with by watching a short video below.

Video: 1975 eggplant caviar

I hope that by cooking eggplant caviar according to this recipe, you can enjoy a wonderful taste from childhood or get acquainted with a new appetizer that will occupy a page in your culinary notebook. I look forward to your comments. Enjoy your meal!