Aubergine caviar (spread)
A thick vegetable appetizer of baked aubergines, onion, carrot and tomatoes with garlic, with a smoky aroma, spread on bread and served with meat.
Aubergine caviar (spread) is a thick vegetable appetizer of baked or stewed aubergines, onion, carrot, tomatoes and bell pepper with garlic and vegetable oil, dark brown, soft, with a smoky aroma and a sweet-sour spiced taste. It is eaten cold and warm, spread on bread and lavash, served as a side for meat and potatoes and as an appetizer on its own.
Calories, proteins, fats and carbohydrates per 100 g of product
Aubergine caviar (spread), Raw: Calories 27.0 kcal, Proteins 0.0 grams, Fats 14.0 grams, Carbohydrates 3.0 grams per 100 g of product.
Recipes with this ingredient
The recipe is taken from the book by A. Piruzyan "Armenian Culinary Arts" (1960).
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Monastery salad in baked pepper is a harmony of simplicity and sophistication of Russian cuisine. The dish is based on sweet pepper, which after baking acquires softness and a rich aroma. Its delicate shell holds a fresh bouquet of crunchy cucumbers, fragrant dill, and juicy tomatoes, complemented by velvety eggplant caviar. A light acidity from wine vinegar and a subtle note of vegetable oil give the salad a balanced taste. This dish not only pleases the eye with its bright colors but also refreshes, reminding of summer meals in Russian monasteries where natural ingredients and heartfelt hospitality were valued.
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