Baked eggplant caviar
4 servings
60 minutes
Eggplant caviar is a traditional dish of Russian cuisine filled with smoky and sweet notes of vegetables. The origins of this recipe go back to the past when housewives prepared simple yet incredibly aromatic snacks from seasonal ingredients. Baked eggplants give the caviar a velvety texture, while sweet peppers add a light caramel note. Tomatoes provide freshness and acidity, and garlic and onions enrich the flavor with spicy accents. Unrefined sunflower oil completes the composition, enhancing the richness of taste. Caviar pairs perfectly with rye bread, served chilled and is great as an independent snack or a side dish for meat and fish dishes. It’s not just food; it’s a true piece of culinary history that creates comfort and warmth at every table.
1
Bake the eggplants and peppers in the oven.
- Eggplant: 1 kg
- Bell pepper: 2 pieces
2
Wrap the hot peppers in a bag and let them cool. Simply cool the eggplants. Peel everything and chop it to a caviar-like consistency with a sharp knife.
- Eggplant: 1 kg
- Bell pepper: 2 pieces
3
Scald the tomatoes with boiling water, place them in cold water for 1 minute. Then peel and grate.
- Tomatoes: 2 pieces
4
Chop the onion finely and fry.
- Sweet red onion: 1 head
5
Mix everything together, add oil, crushed garlic, salt, and pepper.
- Unrefined sunflower oil: 2 tablespoons
- Garlic: 1 clove
6
Chill in the refrigerator.
