Eggplant caviar with herbs and olive oil
4 servings
40 minutes
Eggplant caviar is a classic dish of Russian cuisine that combines simplicity of preparation with rich flavor. The origins of this recipe trace back to village cooking traditions where vegetables were roasted over an open fire, acquiring a deep, slightly smoky aroma. Eggplants fried until soft turn into a delicate paste with spicy notes of garlic and the sweetness of caramelized onions. Herbs add freshness, while a splash of lemon juice enhances the flavor palette. Olive oil gives a velvety texture, revealing all the nuances of the ingredients. This caviar can be spread on bread, served as a dip or used as a side dish. Its versatility and rich taste make it an ideal addition to any feast.
1
Contrary to what you might think, the eggplant caviar recipe is very simple. First, we will cook the eggplants whole in the oven at the highest temperature. Make 4 cuts along the eggplant to make peeling easier later. Cut around the stem before baking. Before baking, brush the eggplants with oil. Now they shine and glisten. Cook for 20-25 minutes, turning occasionally. Then, let them cool.
- Eggplants: 4 pieces
- Olive oil: 50 ml
2
While the bakl are baking, chop the onion and garlic and sauté over medium heat until soft. The main thing is not to burn them.
- Onion: 1 piece
- Garlic: 3 cloves
3
When you realize your hands can withstand the heat of the eggplants, peel them with a knife - it will be very simple.
4
If you have a blender, you are lucky. If not, take a knife. The idea is to chop the soft and sweet onion with garlic and eggplant to a level you find acceptable. Coarse grinding will give a more homemade touch.
- Onion: 1 piece
- Garlic: 3 cloves
- Eggplants: 4 pieces
5
Chop and add as much greenery to the caviar as you deem necessary. Parsley is just as good as dill or green onions. Salt, pepper, and lemon juice finalize the recipe.
- Green: 1 bunch
- Salt: to taste
- Black peppercorns: to taste
- Lemon: to taste