Eggplant Caviar with Basil
Appetizers • Greek
Description
Eggplant caviar with basil
Ingredients
- Eggplants 2 pieces
- Tomatoes 3 pieces
- Orange Bell Peppers 2 pieces
- Garlic 2 cloves
- Ocean salt to taste
- Fresh basil leaves to taste
- Olive Oil 2 tablespoons
- Ground Black Pepper to taste
- Cilantro to taste
- Spanish onions 1 head
Step-by-Step Guide
Step 1
Preheat the oven to 465°F. While it heats up, wash the vegetables and prick the eggplants all over with a fork.
Step 2
Place the eggplants, tomatoes, and peppers on a rack and put them in the preheated oven. The vegetables will be ready for further processing at different times: first, the tomatoes (as soon as their skin cracks), then the peppers (the skin will develop dark burnt spots and puff up slightly, separating from the flesh), and finally, the eggplants should be taken out last.
Step 3
Wait for the vegetables to cool down (usually, the tomatoes cool down before the eggplants are taken out of the oven). The roasted vegetables should easily separate from their burnt skins. Remove the skins from all the vegetables and clean the peppers of their cores and seeds.
Step 4
Next, chop everything very finely. It is preferable to use a knife and work by hand, but if you lack the desire or time, you can use a food processor. In my opinion, the taste of the caviar suffers significantly from this.
Step 5
Place the chopped vegetables in a salad bowl, add crushed garlic, finely chopped onion, fresh basil leaves, spices, and olive oil. Mix everything thoroughly.
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