Refrigerator Eggplant Caviar with Tomato and Garlic
A cooked vegetable spread with eggplant, tomato, carrots, peppers, onions and garlic.
The source calls for two kilograms of eggplant and an unusually full vegetable pan with tomatoes, carrots, peppers and onions. Sauté the onion and carrots first, then cook peppers and eggplant until they soften. Add the tomato purée, sugar, garlic and salt and simmer until the mixture thickens; leave it chunky or blend once cooked. The original claims that two tablespoons of nine-percent vinegar make the oil-rich mixture suitable for closed winter jars. That is not a tested canning recipe or reliable shelf-stability measure. Here the vinegar is only part of the flavor. Cool the finished spread promptly into shallow, covered containers, refrigerate and use within days, or freeze portions for longer storage.
Recipe card
Refrigerator Eggplant Caviar with Tomato and Garlic
Equipment: Large heavy pot, knife, blender optional, shallow containers
Ingredients
Instructions
Prepare
Wash and dice vegetables; purée tomatoes separately.
Sauté
Heat oil in a large heavy pan and soften onions then carrots 5–7 minutes.
Cook vegetables
Add pepper and eggplant, cover and cook 15–20 minutes, stirring.
Reduce
Add tomato purée, sugar, salt and garlic; simmer 30–40 minutes until vegetables soften and mixture thickens, then stir in vinegar.
Chill
Cool in shallow containers, refrigerate promptly and serve cold or warm.
How to tell when it is ready
Eggplant completely soft and vegetable juices reduced to thick spread.
Tips
- Cut eggplant small.
- Use a broad heavy pot.
- Stir during reduction.
- Freeze surplus quickly.
Troubleshooting
- If watery, simmer uncovered longer.
- If it scorches, lower heat and stir more often.
Substitutions
- Use comparable neutral vegetable oil.
- Use similarly ripe tomatoes for sauce.
Variations
- Blend part of the cooked mixture for smooth texture.
- Add a small chili for heat.
Serving suggestions
- Spread over toast.
- Spoon alongside roast vegetables.
- Add to a grain bowl.
- Serve with crackers.
Make ahead
Prepare ingredients ahead and keep perishable items cold until cooking or serving.
Storage
Refrigerate continuously up to 4 days or freeze portions; never pantry-store by this method.
Food safety
Vinegar and closing jars alone do not make this low-acid vegetable-oil mixture shelf-stable.
Frequently asked questions
Can I keep the sealed jars on a shelf?
No. This source lacks a tested canning method for its oil-rich vegetable blend.
How should I store refrigerator eggplant caviar spread?
Refrigerate continuously up to 4 days or freeze portions; never pantry-store by this method.
Keep the vegetable spread cold between servings.
More recipes to try
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