VEGAN

Eggplant Caviar with Basil

Appetizers | Greek cuisine

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Eggplant caviar with basil

Ingredients

Eggplants - 2 pieces
Tomatoes - 3 pieces
Orange Bell Peppers - 2 pieces
Garlic - 2 cloves
Ocean salt - to taste
Fresh basil leaves - to taste
Olive Oil - 2 tablespoons
Ground Black Pepper - to taste
Cilantro - to taste
Spanish onions - 1 head

Step by Step guide

Step 1

Preheat the oven to 464°F. While it heats up, wash the vegetables and prick the eggplants all over with a fork.

Step 2

Place the eggplants, tomatoes, and peppers on a rack and put them in the preheated oven. The vegetables will be ready for further processing at different times: first, the tomatoes (as soon as their skin cracks), then the peppers (the skin will develop dark burnt spots and puff up slightly, separating from the flesh), and finally, the eggplants should be taken out last.

Step 3

Wait for the vegetables to cool down (usually, the tomatoes cool down before the eggplants are taken out of the oven). The roasted vegetables should easily separate from their burnt skins. Remove the skins from all the vegetables and clean the peppers of their cores and seeds.

Step 4

Next, chop everything very finely. It is preferable to use a knife and work by hand, but if you lack the desire or time, you can use a food processor. In my opinion, the taste of the caviar suffers significantly from this.

Step 5

Place the chopped vegetables in a salad bowl, add crushed garlic, finely chopped onion, fresh basil leaves, spices, and olive oil. Mix everything thoroughly.