Fresh Eggplant Caviar
⏳ Time
1 hour
🥕 Ingredients
12
🍽️ Servings
6
Description
Fresh Eggplant Caviar
Ingredients
- Fresh Cilantro - 1 bunch
- Eggplants - 4 pieces
- Water - 17 fl oz
- Tomatoes - 5 pieces
- Onion - 1 piece
- Bell pepper - 1 piece
- Ground Black Pepper - to taste
- Garlic - 2 cloves
- Salt - to taste
- Vegetable Oil - 1 fl oz
- Parsley - 1 bunch
- Dill - 1 bunch
Step by Step guide
Step 1
The first and MOST IMPORTANT thing to do is to roast the eggplants. This will determine the flavor of your caviar. You should not fry the eggplants, but rather roast them. This method is suitable for those with gas stoves, as an open flame is needed for this process. Cut the eggplants into slices and place them directly on the stove, turn on the burners to high, and the eggplants will seem to be burning; do not be alarmed, just carefully monitor the process. They should develop a black crust, but not too much, acquire a smoky aroma, and be lightly charred. Remember to turn them to roast on both sides.
Step 2
Remove the eggplants from the heat, let them cool, and carefully scrape off any parts that are too charred with a knife.
Step 3
Fill a pot halfway with water, bring it to a boil, and drop in the tomatoes, covering with a lid. This will help the skins of the tomatoes come off easily.
Step 4
Slice the onion into half-rings or as you prefer, and the bell pepper (of course, without seeds). Add a hot pepper if desired, or ground black pepper to taste (depending on whether you want your caviar to be very spicy or not).
Step 5
Cut the eggplants into cubes and also cube the peeled tomatoes.
Step 6
In a frying pan (over medium heat), pour in enough vegetable oil to sauté all the vegetables, starting with the onion, but do not fry it too much. Then add the peeled tomatoes and garlic (press it through a garlic press), stirring constantly to prevent burning. Add the eggplants and pepper, season with salt, and simmer on low heat with a lid, remembering to stir occasionally.
Step 7
When all the vegetables become soft, 5 minutes before the end, finely chop all the herbs (the more, the better, but it depends on personal preference). You can add a teaspoon of mayonnaise at the end (but this is again a matter of taste).
Step 8
After the caviar is cooked, let it steam under the lid for a while.
Step 9
You can also add carrots and zucchini if desired, but again, it depends on personal preference.
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