Eggplant Caviar with Spicy Pepper
Appetizers • Soviet
Description
You can omit the chili and achieve a delicate caviar.
Ingredients
- Eggplants 0 lbs
- Tomatoes 20 oz
- Orange Bell Peppers 20 oz
- Carrot 10 oz
- Onion 10 oz
- Mild Chili Spice 2 pieces
- Garlic 8 cloves
- Apple Cider Vinegar 2 tablespoons
- Salt to taste
Step-by-Step Guide
Step 1
Thoroughly wash the eggplants and cut them in half without removing the stems.
Step 2
Do the same with the tomatoes.
Step 3
Wash both types of peppers, remove the seeds, and cut them in half as well.
Step 4
Grease the oven rack, ideally a grill rack, with vegetable oil.
Step 5
Place all the vegetables on the rack and quickly roast at a temperature of 340°F. The eggplants and peppers will take about 20–30 minutes. Tomatoes will take around 30–40 minutes depending on their size.
Step 6
While the vegetables are getting the right char, prepare the sauté.
Step 7
Grate the carrot on a fine grater and chop the onion into small cubes.
Step 8
Sauté the mixture (carrot + onion) over medium heat for 10 minutes in vegetable oil.
Step 9
Sprinkle the roasted vegetables with cold water — this will help remove the skin instantly. Peel all the vegetables. It sounds labor-intensive, but it takes a maximum of 10 minutes — just in time for the sauté to be ready.
Step 10
Chop the tender flesh of the roasted vegetables with a large knife until almost pureed.
Step 11
Transfer to a saucepan with the sauté, add finely chopped garlic and some herbs. Don't forget to add vinegar, salt, sugar, and black pepper; they should infuse the caviar.
Step 12
Simmer with spices for about 30 minutes.
Step 13
Add grated or crushed garlic and the remaining herbs.
Step 14
The finished stew can be canned for winter.
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