Eggplant and Pepper Caviar

Appetizers | Greek cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

I would recommend eating it cold.

Ingredients

Eggplants - 2 pieces
Orange Bell Peppers - 2 pieces
Orange Bell Peppers - 1 piece
Sweet Red Onion - ½ piece
Dill - to taste
Ground Black Pepper - to taste
Vegetable Oil - 5 tablespoons
Ground Dried Garlic - to taste
Parsley - to taste
Potato - 1 piece

Step by Step guide

Step 1

Preheat the oven to 392°F.

Step 2

The eggplants should be quite large. Rub them with oil and make fork pricks along the fruit. Do the same with the peppers.

Step 3

Place in the oven for about 20 minutes. The vegetables should be roasted.

Step 4

While the vegetables are in the oven, finely chop the onion (I chop ¼ of an onion, but many prefer more — it's up to you), and finely chop the dill and parsley.

Step 5

Make a few shallow cuts on the tomato and pour boiling water over it, then cold water, and peel off the skin.

Step 6

Remove the skin from the eggplants and peppers, transfer to a metal bowl, and cover with foil. Let sit for about 20 minutes (this step can be skipped, but I always do it; it helps retain the aroma).

Step 7

Chop the vegetables finely, but not to a mushy state. If they are watery, drain the excess liquid. Add the onion, sprinkle with garlic, season with salt and pepper, and drizzle with oil — the more vegetable sunflower oil, the tastier it will be!