Eggplant Caviar Recipe
Try this Eggplant Caviar recipe for a rich and smoky spread made with roasted eggplant, garlic, and onions. It's a versatile dip that's perfect with fresh bread, crackers, or veggies—simple to prepare and sure to impress!
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 a fine mixture. Pour into a saucepan on a high heat. Let it boil and then reduce heat to medium.
- First, cut the bell pepper into halves, get rid of all the seeds, and chop the 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 chili 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 is cooked or blend it 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 to the top, then screw on the lids. Place jars upside down on a cloth-covered surface. Leave them to cool down.