Fresh eggplant caviar
10 servings
40 minutes
Fresh eggplant caviar is a refined appetizer of Mediterranean cuisine, infused with the aromas of the warm south. Eggplants roasted to tender softness acquire a deep smoky flavor, while fresh tomatoes add a light tang to the dish. Onions contribute a gentle sweetness, and olive oil enriches the texture, making the caviar silky. This recipe is believed to originate from ancient traditions when vegetables were roasted over an open flame to impart unique flavors. It is perfect as a light snack with crispy bread or as an accompaniment to meat and fish dishes. Serving chilled caviar makes it especially refreshing on hot summer days.
1
Prick the thoroughly washed large eggplants in several places with a knife. Send them to the oven preheated to 200 degrees to bake.
- Eggplants: 4 pieces
2
Meanwhile, clean and finely chop the onion.
- Yellow onion: 2 heads
3
Blanch the tomatoes (choose medium-sized fruits) and peel them. Turn into puree in a blender. Add salt, pepper, and olive oil.
- Tomatoes: 4 pieces
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 4 tablespoons
4
Bake the eggplants until soft, peel off the skin, and trim the edges. Chop the insides with a knife.
- Eggplants: 4 pieces
5
Mix all components and send to the refrigerator.
- Eggplants: 4 pieces
- Tomatoes: 4 pieces
- Yellow onion: 2 heads
- Ground black pepper: to taste
- Salt: to taste
- Olive oil: 4 tablespoons