Zucchini and eggplant caviar
10 servings
75 minutes
Caviar made from zucchini and eggplant is a dish with a rich flavor and velvety texture that embodies the warmth and coziness of Greek cuisine. It draws from Mediterranean gastronomic traditions where vegetables play a central role, absorbing the aromas of spices and oil. Roasted eggplants and zucchinis become tender, while adjika adds a spicy note. The light sweetness of carrots and caramelized onions adds depth to the flavor, creating harmony between fresh and roasted components. This dish is perfect for enjoying on its own with bread or as a side to meat and fish dishes. Chilled caviar becomes even richer, revealing its full spectrum of aromas. It can be served as a cold appetizer or warm sauce, allowing one to savor its layered taste characteristic of Greek cuisine.
1
Wash and peel the eggplants, zucchini, and carrots. All vegetables should be roughly the same size; if not possible, cut the largest ones into pieces. Preheat the oven to 250 degrees. Line a baking tray with foil and place the vegetables on it. Cover them with a second layer of foil and place on the top rack of the oven for 1 hour.
- Zucchini: 1 kg
- Eggplants: 700 g
- Carrot: 600 g
2
After an hour, transfer the vegetables to a bowl and pass them through a meat grinder (can be done while hot). Place the prepared mixture in a pot and cover with a lid for 5 minutes.
3
Peel the onion and cut it into small cubes. Heat oil in a pan and fry the onion until golden.
- Onion: 2 heads
- Vegetable oil: 2 tablespoons
4
Add fried onions to the vegetables and mix. Then place the pot on medium heat, and as soon as it starts to boil, add adjika and mix well. After that, add salt and sugar. Cook for another 5 minutes on low heat. Let it cool in the pot by itself.
- Adjika: 3 tablespoons
- Salt: 0.7 teaspoon
- Sugar: 1 teaspoon
5
Store the cooled caviar in the refrigerator.