Crimean Eggplant Caviar

Ingredients

• Eggplants 2 pieces
• Tomatoes 2 pieces
• Orange Bell Peppers 2 pieces
• Cilantro 5 sprigs
• Basil 2 sprigs
• Salt to taste
• Sugar to taste
• Uchiko Suneli 1 teaspoon
• Lemon-Pepper Mix 1 teaspoon
• Garlic 1 head
• Vegetable Oil 5 tablespoons

Step-by-Step Guide

Step 1

Prepare the vegetables for baking - wash and peel them.

Step 2

Prick the eggplants and tomatoes with a fork in several places and place them in the oven to bake. 45 minutes at 355°F is sufficient.

Step 3

When the eggplants are ready, remove them and wrap each one in plastic wrap like a 'candy'.

Step 4

Wrap the peppers, tomatoes, and garlic separately.

Step 5

Cut off the part of the eggplant that does not have the stem (cut off the tip along with the wrap).

Step 6

Squeeze the flesh out of the eggplant; the skin is not needed.

Step 7

Peel the skin off the peppers.

Step 8

Cut the peppers into strips.

Step 9

Also peel the skin off the tomatoes.

Step 10

Chop the tomatoes randomly (be careful, there will be a lot of juice).

Step 11

Combine all the chopped vegetables and eggplant in a bowl.

Step 12

Now take the herbs.

Step 13

Chop the herbs finely.

Step 14

Add the herbs to the vegetables, along with salt and sugar.

Step 15

Add lemon pepper.

Step 16

Next, add the uchiko suneli.

Step 17

Cut off the bottom part of the garlic and squeeze out the cloves.

Step 18

The cloves can be chopped into small pieces.

Step 19

Combine everything in the bowl.

Step 20

Mix well. You can stop here if you prefer coarsely chopped vegetables in the caviar.

Step 21

If a finer consistency is needed, blend further with a blender.

Step 22

Add vegetable oil and mix.

Step 23

The caviar is ready.

Step 24

Serve the caviar either cold or hot, with cheese and herbs.