Eggplant caviar on the grill
6 servings
60 minutes
Grilled eggplant caviar is a fragrant dish of Russian cuisine that embodies the spirit of summer picnics and heartfelt conversations by the fire. The roots of this recipe trace back to village culinary traditions where vegetables were roasted over fire, giving them a unique sweetness and smoky flavor. Spicy garlic, tender eggplants, juicy peppers, and tomatoes create a harmony of flavors, while the addition of vinegar and aromatic oil makes the caviar rich and expressive. It can be enjoyed as an independent appetizer or used as a side dish for meat dishes. It can be served warm or chilled, spread on fresh bread or crispy toasts, turning the meal into a true gastronomic ritual.
1
Prepare all the ingredients. Light the coals.
2
Wash the vegetables. Prick the eggplants with a fork.
- Eggplants: 4 pieces
- Red sweet pepper: 2 pieces
- Tomatoes: 2 pieces
- Garlic: 1 head
3
Cut the top off the garlic, place the head in foil, drizzle with oil, and wrap tightly.
- Garlic: 1 head
- Unrefined sunflower oil: 50 ml
4
Throw garlic into the coals. Place eggplants, peppers, and tomatoes on the grill.
- Garlic: 1 head
- Eggplants: 4 pieces
- Red sweet pepper: 2 pieces
- Tomatoes: 2 pieces
5
Fry the vegetables on all sides until soft. The tomatoes will be ready first, and the eggplants last.
6
Peel the cooked eggplants and tomatoes, also peel the peppers and remove the seeds.
- Eggplants: 4 pieces
- Tomatoes: 2 pieces
- Red sweet pepper: 2 pieces
7
Finely chop the peeled vegetables and place them in a bowl.
8
Squeeze roasted garlic onto the vegetables.
- Garlic: 1 head
9
Add aromatic oil, vinegar, salt, and pepper to the bowl. Mix well.
- Unrefined sunflower oil: 50 ml
- Vinegar 9%: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
10
Serve the prepared eggplant caviar immediately or store it in the refrigerator for a week.