LOW CALORIE

Black Sea Eggplant Caviar

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

This Black Sea version of caviar retains some autonomy of its components, in contrast to the common practice of turning all the vegetables involved into a homogeneous puree.

Ingredients

Eggplants - 6 pieces
Tomatoes - 2 pieces
Spanish onions - 2 heads
Garlic - 6 cloves
Safflower Oil - 1 fl oz
Olive Oil - 3 fl oz
Lemon - 1 piece
Sugar - 1 tablespoon
Parsley - 1.8 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Preheat the oven to 392°F and place the eggplants inside for thirty to forty minutes. You can roast them whole, and the sound of their bursting will indicate they are fully cooked, but this can be a bit messy, as it may splatter eggplant flesh inside the oven. However, roasting them this way gives a more intense flavor. Alternatively, you can trim the ends of each eggplant or make shallow cuts in their skin, which will prevent any explosions, but the flavor will be slightly less robust.

Step 2

The cooked eggplants should cool slightly, after which you need to scoop out all the nutritious fibers with a spoon, discarding the useless skin in the trash. Tear the fibers into small pieces by hand and place them in a deep container. Finely chop the onion, garlic, and parsley, and cut the tomatoes into small pieces. Add all of this to the eggplants, pour in lemon juice, olive oil, and sunflower oil, add sugar, and season with salt and pepper (eggplant absorbs a huge amount of salt, so don’t worry too much — it’s hard to over-salt this dish).