Eggplant caviar with parsley

10 servings

60 minutes

The recipe was shared with us by the brand chef of the Gayane's restaurant, Gayane Breiova.

Energy value per serving

• Calories: 296.5
• Proteins: 13.6g
• Fats: 1g
• Carbohydrates: 59.6g

Ingredients

• Eggplants: 5 kg
• Sweet pepper: 3 kg
• Tomatoes: 2 kg
• Onion: 1 kg
• Vegetable oil: 1 l
• Parsley: 300 g
• Salt: to taste
• Ground black pepper: to taste
• Chili pepper: 1 pc

Cooking steps

1. Skewer the eggplants whole and grill them over coals without flames.

   Required ingredients:

   • Eggplants: 5 kg

2. Peel the skin.

3. Fry the bell pepper separately on the coals.

   Required ingredients:

   • Sweet pepper: 3 kg

4. Pass the vegetables through a meat grinder.

5. Add onion.

   Required ingredients:

   • Onion: 1 kg

6. Peel the tomatoes.

   Required ingredients:

   • Tomatoes: 2 kg

7. Cut into large cubes.

8. Pour vegetable oil into a large pot and add all the prepared ingredients.

   Required ingredients:

   • Vegetable oil: 1 l

9. Stir and simmer on low heat until cooked.

10. Add salt and pepper to taste. You can add finely chopped chili pepper.

    Required ingredients:

    • Salt:  to taste
    • Ground black pepper:  to taste
    • Chili pepper: 1 piece

11. Chop fresh parsley and add it to the caviar. Mix well.

    Required ingredients:

    • Parsley: 300 g

12. Ready caviar can be served immediately or sealed in jars and stored in a dark place.