Fresh eggplant caviar
6 servings
60 minutes
Eggplant caviar is a true gastronomic delight of Russian cuisine. Its roots trace back to traditional village recipes where simplicity meets the depth of flavor nuances. The main secret is the roasted eggplants over an open fire, which acquire a light smoky aroma that gives the caviar a special zest. Combined with juicy tomatoes, fragrant garlic, sweet peppers, and fresh herbs, this appetizer reveals a harmony of soft texture and rich taste. It can be enjoyed as a standalone dish with crispy bread, used as a side for meat or fish, or served as a dip for fresh vegetables. Eggplant caviar is not just food; it embodies the comfort and warmth of home cooking conveyed through taste and aroma.
1
Instead of frying, you need to char the eggplants. This process is suitable for those with gas stoves. Cut the eggplants into slices and place them on the stove, turning on the flame. They should be covered with a black crust, but not too much, to acquire a smoky aroma. Don't forget to turn them to char both sides.
- Eggplant: 4 pieces
2
Remove the eggplants from the heat, let them cool, and carefully scrape off the burnt parts with a knife.
3
Fill a pot with water halfway, bring it to a boil, and add the tomatoes, covering with a lid. The skin should come off the tomatoes easily.
- Water: 0.5 l
- Tomatoes: 5 piece
4
Cut the onion into half rings, add bell pepper (of course without seeds), and add either a hot pepper or ground black pepper to taste (depending on whether you want it very spicy or not).
- Onion: 1 piece
- Bell pepper: 1 piece
- Ground black pepper: to taste
5
Cut the eggplants into cubes, and also cut the tomatoes (peeled) into cubes.
- Eggplant: 4 pieces
- Tomatoes: 5 piece
6
In a pan (over medium heat), pour enough vegetable oil to sauté all the vegetables. Start with the onion but don't fry it too much. Then add peeled tomatoes and garlic (pressed through a garlic press), stirring constantly to prevent burning. Add eggplants and peppers, season with salt, and simmer on low heat with a lid on, remembering to stir.
- Vegetable oil: 30 ml
- Onion: 1 piece
- Tomatoes: 5 piece
- Garlic: 2 cloves
- Eggplant: 4 pieces
- Bell pepper: 1 piece
- Salt: to taste
7
When all the vegetables are soft, chop all the greens finely 5 minutes before the end (the more, the better, but it depends on personal preference). You can add a teaspoon of mayonnaise at the end (but again, it's a matter of taste).
- Fresh cilantro (coriander): 1 bunch
- Parsley: 1 bunch
- Dill: 1 bunch
8
After the caviar is cooked, let it steam under the lid for a while.
9
Basically, you can also add carrots and zucchini if you wish, but it depends on personal preference.
