Grilled Eggplant Caviar
⏳ Time
1 hour
🥕 Ingredients
8
🍽️ Servings
6
Description
To preserve this caviar for the winter, it needs to be boiled and canned in sterilized jars.
Ingredients
- Eggplants - 4 pieces
- Orange Bell Peppers - 2 pieces
- Tomatoes - 2 pieces
- Garlic - 1 head
- 9% Vinegar - 2 spoons
- Unrefined Sunflower Oil - 1 fl oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Light the charcoal.
Step 2
Wash the vegetables. Prick the eggplants with a fork.
Step 3
Cut off the top of the garlic bulb, place it in foil, drizzle with oil, and wrap it tightly.
Step 4
Add the garlic to the coals. Place the eggplants, peppers, and tomatoes on the grill.
Step 5
Sauté the vegetables on all sides until tender. The tomatoes will cook the fastest, while the eggplants will take the longest.
Step 6
Peel the cooked eggplants and tomatoes, also peel the peppers, and remove the seeds.
Step 7
Finely chop the peeled vegetables and place them in a bowl.
Step 8
Squeeze the roasted garlic into the vegetables.
Step 9
Add the fragrant oil, vinegar, salt, and pepper to the bowl. Mix well.
Step 10
Serve the finished eggplant caviar immediately or store it in the refrigerator for up to a week.
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