Several inexpensive ingredients make a mouthwatering dish. Learn how you can make perfect eggplant caviar!
Course: Side Dish
Cuisine: Russian, Ukranian
Keyword: aubergine caviar recipe, eggplant caviar recipe, how to make caviar from eggplant
3medium globe eggplants
3large red bell pepper
salt and freshly ground black pepper
4pressed cloves of garlic
small chili pepper
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.