Eggplant Caviar with Herbs and Olive Oil
Appetizers • Russian
Description
I absolutely love it. Eggplant caviar is delicious and simple; it's tender and aromatic. A great appetizer. Those who don't like eggplants will surely come to love them. I know how. If you serve this eggplant caviar at the table with good bread, toast, or breadsticks, you will need white wine.
Ingredients
- Eggplants 4 pieces
- Onion 1 piece
- Garlic 3 cloves
- Herbs 1 bunch
- Lemon to taste
- Olive Oil 0 fl oz
- Salt to taste
- Green peppercorns to taste
Step-by-Step Guide
Step 1
Contrary to what you might think, the recipe for eggplant caviar is very simple. First, we will roast the eggplants whole in the oven at the highest temperature. Make 4 cuts along the eggplant to make peeling easier later. Cut around the stem before baking. Before roasting, brush the eggplants with oil. Now they shine and glisten. Cook for 20–25 minutes, turning occasionally. Then, let them cool.
Step 2
While the eggplants are baking, chop the onion and garlic and sauté them over medium heat until soft. The key is not to let them brown.
Step 3
When you feel your hands can handle the heat of the eggplants, peel them with a knife — it will be very easy.
Step 4
If you have a blender, you're lucky. If not, take a knife. The idea is to chop together the soft and sweet onion with garlic and eggplants to a consistency that you find acceptable. A coarse grind will give a more homemade touch.
Step 5
Chop and add as much herbs to the caviar as you deem necessary. Parsley is just as good as dill or green onions. Salt, pepper, and lemon juice finish the recipe.
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