Eggplant caviar with garlic
4 servings
90 minutes
Eggplant caviar with garlic is a true decoration of Russian cuisine, infused with the aromas of roasted vegetables and fresh herbs. Its history traces back to village traditions where simplicity in preparation met rich flavor. Roasted eggplants take on a smoky hue, sweet peppers add a light juiciness, and tomatoes bring a subtle tanginess. Garlic adds zest to the caviar, making it an ideal snack with warm bread, a side for meat dishes, or an addition to festive tables. It suits light snacking and stores well, revealing its flavor after a few hours post-preparation. The dish is versatile: it can be served as an independent appetizer spread on rye bread or used as a base for sauces and fillings. With each bite, one feels the coziness of home cooking and the richness of flavor.
1
Prick the eggplants to prevent bursting and bake in the oven at 180 degrees until soft (1 to 1.5 hours depending on size). Bake the peppers whole at the same temperature for half an hour. Bake the tomatoes whole for 10 minutes. Peel the skins off all the vegetables and chop them into large pieces.
- Eggplant: 2 pieces
- Sweet pepper (capsicum): 1 piece
- Tomatoes: 3 pieces
2
Fry the onion in vegetable oil. Add the remaining vegetables and simmer on low heat until the moisture evaporates. Then the mixture will burn if not stirred. At this time, add herbs and squeeze in garlic and salt.
- Onion: 1 head
- Parsley: to taste
- Garlic: 3 cloves
3
Blend everything in a blender and return it to the pan for a few more minutes, stirring constantly.
