Baked eggplant and pepper caviar
4 servings
40 minutes
Eggplant and pepper caviar is a traditional dish of Greek cuisine that reflects its rich Mediterranean flavors. Historically, this recipe emerged as a way to preserve fresh vegetables by roasting them and turning them into a flavorful appetizer. The dish has a rich, slightly smoky taste due to the roasted eggplants and peppers, complemented by the freshness of tomatoes, the spiciness of garlic, and the zest of herbs. Its texture is tender yet slightly grainy, making each bite special. Caviar pairs perfectly with fresh bread and can be served as an independent appetizer or as a side dish to meat and fish dishes. It is not only delicious but also rich in nutrients, vitamins, and antioxidants, making it an excellent choice for a healthy diet.
1
Preheat the oven to 200 degrees.
2
The eggplants should be quite large. Rub them with oil and make fork holes along the fruit. Do the same with the peppers.
- Eggplants: 2 pieces
- Red sweet pepper: 2 pieces
- Yellow bell pepper: 1 piece
3
Put in the oven for 20 minutes. The vegetables should be roasted.
4
While the vegetables are in the oven, finely chop the onion (I chop 1/4 of an onion, but many prefer more — as you wish), and finely chop the dill and parsley.
- Sweet red onion: 0.5 piece
- Dill: to taste
- Parsley: to taste
5
Make several shallow cuts on the tomato, pour boiling water over it, then cold water, and peel off the skin.
- Tomatoes: 1 piece
6
Peel the eggplant and peppers, place them in a metal bowl, and cover with foil. For about 20 minutes (this step can be skipped, but I always do it this way to preserve the aroma especially well).
- Eggplants: 2 pieces
- Red sweet pepper: 2 pieces
- Yellow bell pepper: 1 piece
7
Chop the vegetables finely, but not to a mushy state. If they are watery, drain the excess liquid. Add onions, sprinkle with garlic, season with salt and pepper, and drizzle with oil — the more vegetable sunflower oil, the tastier it will be!
- Sweet red onion: 0.5 piece
- Ground dried garlic: to taste
- Ground black pepper: to taste
- Vegetable oil: 5 tablespoon