Fresh Eggplant Caviar
Appetizers • Mediterranean
Description
If you prefer it spicier, don't skimp on the onion; if you like it milder, add red onion.
Ingredients
- Eggplants 4 pieces
- Tomatoes 4 pieces
- Spanish onions 2 heads
- Ground Black Pepper to taste
- Salt to taste
- Olive Oil 4 tablespoons
Step-by-Step Guide
Step 1
Thoroughly wash the large eggplants and pierce them with a knife in several places. Place them in an oven preheated to 390°F to bake.
Step 2
Meanwhile, peel and finely chop the onion.
Step 3
Blanch the tomatoes (choose medium-sized ones) and peel them. Puree in a blender. Add salt, pepper, and olive oil.
Step 4
Once the eggplants are baked until soft, peel off the skin and trim the edges. Chop the flesh with a knife.
Step 5
Mix all the components and place in the refrigerator.
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