Eggplant Caviar with Cilantro
Appetizers • Caucasian
Description
Eggplant caviar with cilantro
Ingredients
- Eggplants 5 pieces
- Onion 5 heads
- Safflower Oil 5 fl oz
- Cilantro 1 bunch
- Vinegar essence 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Wash the eggplants and place them whole, without cutting, into a preheated oven (200–480°F) to roast. This process usually takes about half an hour.
Step 2
Then remove the burst and juice-dripping vegetables from the oven, let them cool, peel off the skins, and pass them through a meat grinder along with the onions. Mix in a large bowl with sunflower oil, salt, and vinegar.
Step 3
Chop the onion. Don't hold back on the oil and onions when adding them to the dish. The unpleasant onion taste is almost entirely absorbed by the eggplants, which can soak up a huge amount of oil.
Step 4
Let the mixture rest in the refrigerator for a day to mellow the onion flavor and allow the mixture to thicken. The finished spread is best served on black Borodinsky bread or any other rye roll.
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