Eggplant Caviar from the Russian Diaspora in Central Asia
⏳ Time
1 hour 15 minutes
🥕 Ingredients
9
🍽️ Servings
8
Description
You need to take the right dish for stewing vegetables, namely a cauldron or a deep frying pan (it's good if it's cast iron, but any will do). Once you prepare this dish, you will understand how many ingredients you need and in what quantities to make it to your liking. Enjoy it with bread as a sandwich or as a snack, hot or cold from the refrigerator. I hope you like it.
Ingredients
- Eggplants - 4 pieces
- Spanish onions - 2 pieces
- Turnips - 3 pieces
- Orange Bell Peppers - 5 pieces
- Tomatoes - 4 pieces
- Garlic - 4 cloves
- Cilantro - 0.1 oz
- Salt - to taste
- Vegetable Oil - 7 fl oz
Step by Step guide
Step 1
Peel and slice the onions into half rings and the carrots into medium-sized strips. The amount of sliced onions and carrots should be equal when placed in bowls.
Step 2
Place the cauldron or deep frying pan on high heat. Pour in the vegetable oil, enough to reach halfway up your index finger.
Step 3
Add the onions to the heated oil and reduce the heat to medium, stirring to prevent the onions from burning. When the onions become soft, add the carrots and stew the vegetables, stirring. Adjust the heat to prevent the vegetables from burning.
Step 4
Cut the peppers into quarter rings and add them to the carrots and onions, stewing while stirring. Add salt to taste.
Step 5
Meanwhile, cut the eggplants into cubes the size of your fingernail, add them to the cooking dish, and stir constantly to prevent the vegetables from burning; the heat should be medium.
Step 6
Grate the tomatoes on a coarse grater. Chop the garlic with a knife.
Step 7
When you see that the ingredients have semi-stewed, add the tomatoes, stew for 3 minutes while stirring, add the garlic, mix, and cover with a lid. Reduce to low heat and stew for 40 minutes.
Step 8
Chop the cilantro and add it after 35 minutes of stewing.
Step 9
After 40 minutes, stir the caviar and taste. Add salt if needed, and it's ready.
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