Eggplant caviar with garlic
4 servings
60 minutes
Eggplant caviar with garlic is a fragrant, velvety dish from sunny Greece, rooted in Mediterranean culinary traditions. The main ingredient is eggplant, which becomes creamy when fried. Garlic adds zest and enhances the flavor. This dish is perfect as a standalone appetizer or a side to meat, fish, and fresh bread.
1
Use a vegetable peeler to peel the eggplants and carrots.
- Eggplant: 4 pieces
- Carrot: 1 piece
2
Grate the cleaned vegetables on a fine grater and place them in a heated pan with vegetable oil. Fry over medium heat until the vegetables turn into a homogeneous mass, stirring frequently to prevent burning.
- Eggplant: 4 pieces
- Carrot: 1 piece
3
Pour boiling water over the tomatoes and peel them. Chop them very finely, preferably into a pulp (you can also grate them), so they don't stand out in the overall mixture. Add to the eggplant and carrot mixture, mix thoroughly to hide the traces of the tomatoes. Stew everything together for about 15 minutes.
- Tomatoes: 2 pieces
4
Garlic is needed not only for the smell but also for the taste, so we add it at the end, mix it in, and turn off the heat.
- Garlic: 6 cloves
- Salt: to taste
