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.
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.
- Eggplant: 5 piece
2
Separate the eggplants from the skin.
- Eggplant: 5 piece
3
Blanch the tomatoes, then immerse them in cold water. Peel the skin off the tomatoes.
- Tomatoes: 3 pieces
4
Chop the onion finely.
- Onion: 1 piece
5
Crush the garlic with salt.
- Garlic: 3 cloves
- Salt: to taste
6
Chop all the above ingredients in a blender.
- Eggplant: 5 piece
- Onion: 1 piece
- Tomatoes: 3 pieces
- Garlic: 3 cloves
- Salt: to taste
7
Salt to taste and dress with sunflower oil.
- Salt: to taste
- Unrefined sunflower oil: 3 tablespoons
