Eggplant Caviar with Garlic
Appetizers • Russian
Description
It seems like a long, multi-step process. But in reality, it requires very little effort. You can adjust the ratio of vegetables; sometimes I add one pepper for each eggplant. More tomatoes won't spoil anything either. Be careful with the garlic — it's more for flavor. I add a little, mix it, and taste. It shouldn't be too sweet! You can bake just the eggplants in the oven, or peel them and stew them with the other vegetables right away. But that will make the taste a bit rougher. My husband doesn't like eggplants, but he loves using this caviar as a sauce for spaghetti. I enjoy it on bread or just by the spoonful :). Also, if you're making a potato-meat casserole, add a layer of caviar to the filling — you won't regret it!
Ingredients
- Eggplants 2 pieces
- Orange Bell Peppers 1 piece
- Tomatoes 3 pieces
- Onion 1 head
- Parsley to taste
- Garlic 3 cloves
Step-by-Step Guide
Step 1
Prick the eggplants to prevent them from bursting, and bake them in the oven at 180°C (350°F) until soft (about 1 to 1.5 hours depending on size). Bake the bell pepper whole at the same temperature for 30 minutes. Bake the tomatoes whole there for 10 minutes. Peel the skins off all the vegetables. Chop everything together into large pieces.
Step 2
Sauté the onion in vegetable oil. Add the other vegetables and simmer on low heat until the moisture evaporates. The mixture will start to burn if not stirred. At this time, add the herbs and squeeze in the garlic, along with salt.
Step 3
Blend everything in a blender and return it to the skillet for a few more minutes, stirring constantly.
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