Grilled Eggplant Caviar

Ingredients

• Eggplants 4 pieces
• Orange Bell Peppers 2 pieces
• Tomatoes 2 pieces
• Garlic 1 head
• 9% Vinegar 2 spoons
• Unrefined Sunflower Oil 0 fl oz
• Salt to taste
• Ground Black Pepper to taste

Step-by-Step Guide

Step 1

Prepare all the ingredients. Light the charcoal.

Step 2

Wash the vegetables. Prick the eggplants with a fork.

Step 3

Cut off the top of the garlic bulb, place it in foil, drizzle with oil, and wrap it tightly.

Step 4

Add the garlic to the coals. Place the eggplants, peppers, and tomatoes on the grill.

Step 5

Sauté the vegetables on all sides until tender. The tomatoes will cook the fastest, while the eggplants will take the longest.

Step 6

Peel the cooked eggplants and tomatoes, also peel the peppers, and remove the seeds.

Step 7

Finely chop the peeled vegetables and place them in a bowl.

Step 8

Squeeze the roasted garlic into the vegetables.

Step 9

Add the fragrant oil, vinegar, salt, and pepper to the bowl. Mix well.

Step 10

Serve the finished eggplant caviar immediately or store it in the refrigerator for up to a week.