Eggplant caviar with tomatoes
1 serving
15 minutes
Eggplant caviar with tomatoes is a gem of Bulgarian cuisine, combining depth of flavor and simplicity of preparation. The origins of this dish trace back to rural traditions where eggplants, tomatoes, and onions are the basis of many recipes. The tender, velvety texture of eggplants complemented by the aroma of lightly fried onions and the sweet-sour notes of tomatoes creates a harmony of flavors. A light tang from vinegar and vegetable oil adds completeness and richness to the caviar. The dish can be served chilled as an appetizer spread on crispy bread or as a side dish with meat and fish. Eggplant caviar is a versatile delicacy that brings sunny Bulgarian motifs to every meal.
1
Bake or boil the eggplants, peel the skin, chop the flesh, add lightly fried onion and tomato, salt, pepper, vegetable oil, and a little vinegar.
- Eggplant: 300 g
- Onion: 2 pieces
- Tomatoes: 1 piece
- Vegetable oil: 2 tablespoons
2
Mix everything, simmer on low heat to remove excess moisture, and cool down.
