Eggplant caviar

4 servings

40 minutes

Eggplant caviar is a true gastronomic treasure of Russian cuisine, a simple yet exquisite dish. The history of this dish traces back to ancient peasant traditions when vegetables were baked to enhance their rich flavor. The delicate, silky texture of the caviar with a hint of smokiness makes it an ideal appetizer with fresh bread or as an accompaniment to main dishes. Baked eggplants give the dish a deep, rich taste, while the combination of tomatoes, onions, and garlic adds zest and freshness. Sunflower oil completes the composition by enriching the texture and enhancing the aroma. Eggplant caviar is perfect as a standalone dish or as a side for meat or fish, turning an ordinary meal into a true culinary delight.

Energy value per serving

• Calories: 217.2
• Proteins: 4.3g
• Fats: 13.9g
• Carbohydrates: 19.3g

Ingredients

• Eggplants: 5 pc
• Onion: 1 pc
• Tomatoes: 3 pc
• Garlic: 3 clove
• Salt: to taste
• Unrefined sunflower oil: 3 tbsp

Cooking steps

1. Wash the eggplants, prick them in several places, and bake in the oven until soft. Bake at high temperature to prevent them from darkening inside.

   Required ingredients:

   • Eggplants: 5 piece

2. Separate the eggplants from the skin.

   Required ingredients:

   • Eggplants: 5 piece

3. Blanch the tomatoes, then immerse them in cold water. Peel the skin off the tomatoes.

   Required ingredients:

   • Tomatoes: 3 pieces

4. Chop the onion finely.

   Required ingredients:

   • Onion: 1 piece

5. Crush the garlic with salt.

   Required ingredients:

   • Garlic: 3 cloves
   • Salt:  to taste

6. Chop all the above ingredients in a blender.

   Required ingredients:

   • Eggplants: 5 piece
   • Onion: 1 piece
   • Tomatoes: 3 pieces
   • Garlic: 3 cloves
   • Salt:  to taste

7. Salt to taste and dress with sunflower oil.

   Required ingredients:

   • Salt:  to taste
   • Unrefined sunflower oil: 3 tablespoons