Eggplant Caviar
Appetizers • Russian
Description
If you ask the vendors at the local market how much eggplants cost, many won't understand what you're talking about: the locals refer to them as 'little blue ones.'
Ingredients
- Eggplants 30 oz
- Tomatoes 20 oz
- Spanish onions ½ heads
- Garlic 2 cloves
- Malt Vinegar ½ spoons
- Vegetable Oil 2 spoons
- Salt to taste
- Red Long Chili Peppers 2 pieces
Step-by-Step Guide
Step 1
Slice the eggplants lengthwise into several pieces and grill or bake them in the oven until tender, about half an hour. The peppers will take less time—around fifteen to twenty minutes. Once cooked, peel the vegetables and let them cool.
Step 2
Peel the tomatoes by making an X-shaped cut on the skin and pouring boiling water over them, then grate them on a coarse grater. Whether to remove the seeds or not is a matter of personal preference.
Step 3
Finely chop the eggplants and peppers with a sharp knife. The texture of the vegetables should resemble a paste, but with small pieces still visible. Grate half of an onion on a coarse grater and squeeze out the excess juice.
Step 4
Peel the garlic, toss it into a blender, add two tablespoons of olive oil, and blend until it reaches a thick paste consistency. If needed, add more oil.
Step 5
Gently mix the eggplants, peppers, tomatoes, and onions.
Step 6
Prepare the garlic. Add garlic paste and wine vinegar to taste, and season with salt. Serve with dark bread.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!