Name: Eggplant Caviar Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
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

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!

Ingredients for aubergine 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.

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.

Enjoy you meal!

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.

Print Recipe

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: Side Dish

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.