Eggplant Caviar – A Simple Recipe In A Multicooker

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  • 3Servings
  • 20 mPrep Time
  • 40 mCook Time
  • 60 mReady In
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Eggplant caviar is one of the most delicious snacks that can be prepared quickly and without much difficulty. The dish can even be preserved for the winter and enjoy the taste of summer vegetables in the cold season.

The basic recipe for eggplant caviar involves the use of a minimum of products. The method of preparation and additional spicy ingredients bring a special zest.

If you don’t like to spend a lot of time in the kitchen – this is not a reason to refuse healthy dishes. You can cook eggplant caviar in a slow cooker. It turns out very quickly and always delicious.


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Step by step method

  • Step 1

    Grate the peeled carrots on a coarse grater, cut the onions into small cubes. Pour oil into the multicooker and set the frying mode.

  • Step 2

    Saute the vegetables until the onion becomes translucent. Add sweet pepper cut into small pieces. Let the vegetables cook for a couple more minutes.

  • Step 3

    Peel the eggplant and cut into cubes. Throw them in a slow cooker and lightly fry.

  • Step 4

    Chop the tomatoes. Send them to the vegetables and simmer all together for about 15 minutes.

  • Step 5

    Now add lavrushka and tomato paste, salt to taste. Switch the equipment to extinguishing mode.

  • Step 6

    Simmer the caviar for about 40-60 minutes, stirring occasionally.

  • Step 7

    At the end, if desired, throw in a couple of crushed garlic cloves and more greens. Serve hot and cold.

Tips & variations

  • Various vegetables can be used to prepare eggplant caviar, but in addition to eggplant, carrots, onions, bell peppers and tomatoes should always be the same ingredients.

  • One of the secrets of delicious eggplant caviar is the use of high-quality oil. The best option is extra virgin olive oil.

  • To make the caviar more crumbly, after the eggplants are peeled, they need to be squeezed out of the juice under pressure. For sweeter caviar, you should use not white, but red onions.

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