Eggplant Caviar
4 servings
60 minutes
Eggplant caviar, like most dishes on this list, has hundreds of different, sometimes radically different versions. Some people stew the vegetables, others bake them, but we are supporters of the idea that some can be baked, and some should be left fresh.
1
Cut the eggplants lengthwise into several pieces and grill or bake in the oven until soft for about half an hour. Peppers will take less time — about fifteen to twenty minutes. Peel the cooked vegetables and let them cool.
- Eggplant: 800 g
- Fresh red bell pepper: 2 pieces
2
Peel the tomatoes by making a cross cut, pour boiling water over them, then grate on a coarse grater. Whether to remove the seeds or not is a matter of taste.
- Tomatoes: 500 g
3
Chop the eggplants and peppers very finely with a sharp knife. The texture of the vegetables should resemble a puree, but with small pieces visible. Grate half an onion on a coarse grater and squeeze out the excess juice.
- Eggplant: 800 g
- Fresh red bell pepper: 2 pieces
- White onion: 0.5 head
4
Peel the garlic, put it in a blender, add two tablespoons of olive oil and blend until it becomes a thick paste. Add more oil if necessary.
- Garlic: 2 cloves
- Vegetable oil: 2 tablespoons
5
Carefully mix the eggplants, peppers, tomatoes, and onions.
- Eggplant: 800 g
- Fresh red bell pepper: 2 pieces
- Tomatoes: 500 g
- White onion: 0.5 head
6
Prepare the garlic. Add garlic paste and wine vinegar to taste, and salt. Serve with black bread.
- Garlic: 2 cloves
- Wine vinegar: 0.5 tablespoon
- Salt: to taste
