Eggplant Caviar with Parsley
⏳ Time
1 hour
🥕 Ingredients
9
🍽️ Servings
10
Description
This recipe was shared with us by a brand chef from a popular American restaurant.
Ingredients
- Eggplants - 11 lbs
- Orange Bell Peppers - 6 lbs
- Tomatoes - 4 lbs
- Onion - 2 lbs
- Vegetable Oil - 1 qt
- Parsley - 10.6 oz
- Salt - to taste
- Ground Black Pepper - to taste
- Mild Chili Spice - 1 piece
Step by Step guide
Step 1
Skewer the whole eggplants and roast them over coals without flames.
Step 2
Remove the skin.
Step 3
Separately roast the bell peppers over the coals.
Step 4
Pass the vegetables through a meat grinder.
Step 5
Add the onion.
Step 6
Peel the tomatoes.
Step 7
Cut them into large cubes.
Step 8
In a large pot, pour in the vegetable oil and add all the prepared ingredients.
Step 9
Stir and simmer over low heat until ready.
Step 10
Add salt and pepper to taste. You can also add the chili pepper, chopped into small pieces.
Step 11
Chop the fresh parsley and add it to the caviar. Mix well.
Step 12
The finished caviar can be served immediately, or it can be jarred and stored in a dark place.
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