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Armenian Eggplant Caviar

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Appetizers | European cuisine

⏳ 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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