Crimean eggplant caviar
10 servings
120 minutes
Eggplant caviar Crimean style is a bright representative of traditional Crimean cuisine, embodying the richness of southern vegetables and aromatic spices. This recipe combines the tender flesh of baked eggplant, the sweetness of peppers and tomatoes with spicy notes of ucho-suneli and lemon pepper. Its origin is rooted in Crimean traditions of summer feasts where vegetables are baked to enhance their rich flavor. The caviar features a soft texture and a harmonious balance of sour, sweet, and spicy. It perfectly complements fresh bread, cheese or meat dishes. It can be served as a cold appetizer or warm paste with the main course, enjoying the aromas of Mediterranean summer.
1
Prepare the vegetables for baking - wash and peel.
2
Pierce the eggplants and tomatoes with a fork in several places and send them to the oven for baking. 45 minutes at 180 degrees is enough.
- Eggplants: 2 pieces
- Tomatoes: 2 pieces
3
When the eggplants are ready, remove them and wrap each in plastic wrap like a 'candy'.
4
Wrap the peppers, tomatoes, and garlic separately.
- Sweet pepper: 2 pieces
- Garlic: 1 head
5
Cut off the part of the eggplant without the stem (slice off the tip along with the skin).
6
Extract the pulp from the eggplant, the skin is not needed.
7
Peel the skin off the peppers.
8
Cut the peppers into strips.
9
Also peel the tomatoes.
10
Cut the tomatoes randomly (be careful, there will be a lot of juice).
11
Put all the chopped vegetables and eggplant in a bowl.
12
Now take the greens.
- Coriander: 5 sprig
- Basil: 2 sprigs
13
The greens should be chopped finely.
14
Add greens to the vegetables, and add salt and sugar.
- Salt: to taste
- Sugar: to taste
15
Add lemon pepper.
- Black pepper with lemon zest: 1 teaspoon
16
Next, add ucho-suneli.
- Utskho-suneli: 1 teaspoon
17
Cut off the bottom part of the garlic and squeeze out the cloves.
18
Cloves can be cut into small pieces.
19
Gather everything in a bowl.
20
Stir. You can stop if you need coarsely chopped vegetables in the caviar.
21
If a finer consistency is needed, blend it further with a blender.
22
Add vegetable oil and mix.
- Vegetable oil: 5 tablespoon
23
Caviar is ready.
24
Caviar can be served cold or hot, with cheese and herbs.