Are you tired of your usual recipes of dips and spreads? Do you want to impress your friends with a new delicious sauce? See how you can do all these with this simple and easy eggplant recipe. Several inexpensive ingredients make a mouthwatering dish. Learn how you can make perfect eggplant caviar!

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Ingredients for aubergine caviar:

Ingredients for eggplant caviar

  • 3 medium globe eggplants;
  • 3 large red bell pepper;
  • 600 g tomatoes;
  • 2 onions;
  • 2 tbsp olive oil;
  • salt and freshly ground black pepper;
  • 4 pressed cloves of garlic;
  • small chili pepper.

How to cook eggplant caviar:

  • Wash all the vegetables thoroughly under running water.

Step_1 How to make eggplant caviar

  • Blender tomatoes into fine mixture. Pour into a saucepan on a high heat. Let it boil and then reduce heat to medium.

Step_2 How to make eggplant caviar

  • First, cut bell pepper into halves, get rid of all the seeds and chop bell pepper into small cubes. Add cubed bell pepper to boiling tomato puree.

Step_2 How to make eggplant caviar

Step_4 How to make eggplant caviar

  • Do not peel eggplants! You need to dice eggplant into cubes as well.

Step_5 How to make eggplant caviar

  • Add cubed eggplant to the mixture of bell pepper with tomato puree. Let it reboil.

Step_6 How to make eggplant caviar

  • Now it’s time for onion: chop and add it to the boiling mixture.

Step_7 How to make eggplant caviar

Step_8 How to make eggplant caviar

  • Sprinkle in salt and pepper; add olive oil and sliced chilli pepper. Let the eggplant caviar boil for at least 40 minutes (up to 80 minutes).

Step_9 How to make eggplant caviar

  • When eggplant caviar is ready, you can have it both ways: leave it the way it cooked or blender into a puree and use it as a dip for crackers, chips etc.

Step_10 How to make eggplant caviar

  • You can also preserve aubergine caviar. Pack eggplant caviar into sterilized jars; make sure to fill jars all the way to top, then screw on lids. Place jars upside down on a cloth-covered surface. Leave them to cool down.

Step_11 How to make eggplant caviar

Enjoy you meal!

Preserved eggplant recipe

As always, we hope that you will love our own spin on a classic eggplant caviar recipe. You will be convinced that this aubergine caviar is a perfect dip or spread once you tried it. Do not be afraid to try something new! As you see, the recipe is simple and not time-consuming.

Eggplant Caviar Recipe

Several inexpensive ingredients make a mouthwatering dish. Learn how you can make perfect eggplant caviar!
Prep Time15 mins
Cook Time55 mins
Total Time1 hr 10 mins
Course: Appetizer
Cuisine: Russian, Ukranian
Keyword: aubergine caviar recipe, eggplant caviar recipe, how to make caviar from eggplant
Servings: 10 servings
Calories: 95kcal

Ingredients

  • 3 medium globe eggplants
  • 3 large red bell pepper
  • 600 g tomatoes
  • 2 onions
  • 2 tbsp olive oil
  • salt and freshly ground black pepper
  • 4 pressed cloves of garlic
  • small chili pepper

Instructions

  • Wash all the vegetables thoroughly under running water.
  • Blender tomatoes into fine mixture. Pour into a saucepan on a high heat. Let it boil and then reduce heat to medium.
  • First, cut bell pepper into halves, get rid of all the seeds and chop bell pepper into small cubes. Add cubed bell pepper to boiling tomato puree.
  • Do not peel eggplants! You need to dice eggplant into cubes as well.
  • Add cubed eggplant to the mixture of bell pepper with tomato puree. Let it reboil.
  • Now it’s time for onion: chop and add it to the boiling mixture.
  • Sprinkle in salt and pepper; add olive oil and sliced chilli pepper. Let the eggplant caviar boil for at least 40 minutes (up to 80 minutes).
  • When eggplant caviar is ready, you can have it both ways: leave it the way it cooked or blender into a puree and use it as a dip for crackers, chips etc.
  • You can also preserve aubergine caviar. Pack eggplant caviar into sterilized jars; make sure to fill jars all the way to top, then screw on lids. Place jars upside down on a cloth-covered surface. Leave them to cool down.

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