Armenian Eggplant Caviar
⏳ Time
3 hours
🥕 Ingredients
8
🍽️ Servings
12
Description
Can be used for canning.
Ingredients
- Eggplants - 5 pieces
- Tomatoes - 4 pieces
- Orange Bell Peppers - 2 pieces
- Spanish onions - 2 pieces
- Salt - to taste
- Garlic - 4 cloves
- Herbs - 1 bunch
- Olive Oil - to taste
Step by Step guide
Step 1
Bake the eggplants, peppers, and 3 tomatoes (you can add 2 hot pepper pods) in the oven or over an open flame until cooked.
Step 2
Let cool for 5–10 minutes and peel, removing seeds from the peppers. Chop the onions and sauté them.
Step 3
Pass the vegetables through a meat grinder (eggplants, then peppers, followed by tomatoes and onions).
Step 4
Transfer everything to a large pot and add pureed raw tomatoes, adjusting to the desired thickness.
Step 5
Cook for 1 hour, then add salt and cook for approximately another 1.5–2 hours.
Step 6
Meanwhile, chop the herbs (mostly parsley and cilantro, less dill and basil, and a little savory). Add 30 minutes before finishing.
Step 7
Chop the garlic (not into a paste), and add it 15 minutes before finishing.
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