Eggplant vegetable caviar
10 servings
60 minutes
Vegetable caviar made from eggplants is a true masterpiece of Azerbaijani cuisine, embodying the rich traditions of the East. This aromatic and delicate vegetable delicacy is prepared from eggplants, tomatoes, onions, and herbs that acquire a soft texture and rich flavor through frying and stewing. The caviar captivates with its harmonious blend of the light sweetness of tomatoes, the spiciness of garlic, and fragrant herbs, creating an amazing depth of taste.
1
Cut off the tails and leaves of small eggplants. Slice the eggplants lengthwise into several pieces. Place in a large pot and cover with boiling water to fully submerge. Salt generously. Let sit for 15 minutes. Then drain the water and cut each eggplant cylinder into several slices.
- Eggplants: 4 pieces
- Ground black pepper: to taste
2
Pour oil into a deep skillet and heat it. Add the eggplants, sprinkle with a little salt, and start browning them well — almost like potatoes, but avoid too crispy a crust. Cover with a lid and start peeling the onion. (If you have small onions, it's better to take three). Cut it into large pieces and put them in another skillet (which can be smaller than the first). Fry until translucent golden and start adding tomatoes. Cut them like this: trim the bottom with a thin segment. Then cut in half and slice thinly into half-rings. Add the tomatoes to the fried onion.
- Vegetable oil: 100 ml
- Eggplants: 4 pieces
- Onion: 2 heads
- Plum tomatoes: 7 pieces
3
Next, we clean and chop the garlic and add it to the eggplants. We season the tomatoes with pepper, sprinkle with basil, and combine them with the eggplants. Then we chop the greens and mix them into the hot mixture, allowing it to simmer.
- Garlic: 0.5 head
- Plum tomatoes: 7 pieces
- Ground black pepper: to taste
- Dried basil: to taste
- Eggplants: 4 pieces
- Green: 50 g