Armenian eggplant caviar
12 servings
180 minutes
Armenian eggplant caviar is a fragrant and delicate vegetable dish that combines the traditions of Armenian cuisine with the rich flavors of roasted vegetables. The history of this recipe dates back to ancient times when fried and roasted eggplants were the basis of many dishes among the peoples of the Caucasus. The caviar has a rich flavor, slightly smoky due to the roasting of vegetables, with a light sweetness from tomatoes and spiciness from garlic. Herbs add freshness, while the consistency provides a velvety texture. This dish pairs perfectly with crispy bread or lavash and is served as an appetizer or side dish to meat and fish. Armenian eggplant caviar is not just a tasty snack but a true gastronomic heritage that embodies the warmth of family meals and the art of traditional cooking.
1
Bake eggplant, pepper, and 3 tomatoes (you can add 2 hot peppers) in the oven or over a fire until cooked.
- Eggplants: 5 piece
- Tomatoes: 4 pieces
- Red sweet pepper: 2 pieces
- Tomatoes: 4 pieces
2
Let it cool for 5-10 minutes and peel, and also remove the seeds from the pepper. Chop the onion and fry it.
- Red sweet pepper: 2 pieces
- Onion: 2 pieces
3
Grind the vegetables in a meat grinder (eggplant, pepper, then tomatoes, onion).
- Eggplants: 5 piece
- Red sweet pepper: 2 pieces
- Tomatoes: 4 pieces
- Onion: 2 pieces
4
Transfer everything to a large pot and add raw tomato puree, adjusting to the desired thickness.
- Tomatoes: 4 pieces
5
Boil for 1 hour, then add salt and boil for about another 1.5–2 hours.
- Salt: to taste
6
Meanwhile, chop the greens (mostly parsley and cilantro, less dill and basil, and a little thyme). Add 30 minutes before it's done.
- Green: 1 bunch
7
Chop the garlic (not into a paste), add it 15 minutes before it's done.
- Garlic: 4 cloves