Fried eggplant caviar in pieces
6 servings
40 minutes
Fried eggplant caviar in pieces is a colorful dish of Russian cuisine, infused with the aromas of summer and the warmth of home. It originates from traditional peasant recipes where vegetables were fried and stewed to preserve their rich flavor. In this caviar, pieces of eggplant are fried until soft, acquiring a pleasant caramel note. The combination with carrots, sweet peppers, and onions enriches the taste, while tomatoes add a fresh tanginess. Garlic brings spiciness, and spices complete the harmony. The dish is versatile: it can be served as a cold appetizer or used as a side dish for meat and fish dishes. This caviar is a celebration of flavor, simplicity in preparation, and the warmth of home cooking that can adorn any table.
1
Peel the eggplants, cut them into cubes, salt them, let them sit for a while, and fry in vegetable oil until soft.
- Eggplant: 5 piece
- Salt: to taste
- Sunflower oil: 6 tablespoons
2
Dice the carrot and onion and fry them separately in oil until the carrot is soft.
- Carrot: 1 piece
- Onion: 2 pieces
- Sunflower oil: 6 tablespoons
3
Add diced pepper to the onion and carrot, and fry for another 5 minutes.
- Bell pepper: 2 pieces
4
Next, add diced tomatoes, season with salt, and fry for another 5-7 minutes.
- Tomatoes: 2 pieces
- Salt: to taste
5
Then add the eggplants, grated garlic, salt, cover with a lid, and simmer for another 5 minutes.
- Eggplant: 5 piece
- Garlic: 1 clove
- Salt: to taste
6
Cool the prepared caviar and it can be served.
