VEGAN

Vegetable Caviar from Eggplants

Appetizers | Azerbaijani cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Vegetable caviar from eggplants

Ingredients

Eggplants - 4 pieces
Yellow Cherry Tomatoes - 7 pieces
Onion - 2 heads
Garlic - ½ head
Herbs - 1.8 oz
Fresh basil leaves - to taste
Ground Black Pepper - to taste
Vegetable Oil - 3 fl oz

Step by Step guide

Step 1

Cut off the stems and leaves from the small eggplants. Slice the eggplants lengthwise into several pieces. Place them in a large pot and cover with boiling water so that they are fully submerged. Salt generously. Leave for about 15 minutes. Then drain the water and cut each eggplant cylinder into several pieces.

Step 2

Pour oil into a deep frying pan and heat it. Add the eggplants and, after a little salting, start browning them well—almost like potatoes, but avoid getting a too crispy crust. Cover with a lid and start peeling the onion. (If you have small onions, it's better to take three pieces). Cut them into large chunks and place them in another frying pan (which can be smaller than the first). Fry until they turn translucent and golden, then start adding the tomatoes. Cut the tomatoes by trimming the bottom with a thin segment. Then cut them in half and slice them crosswise into thin half-rings. Add the tomatoes to the sautéed onions.

Step 3

Next, peel and chop the garlic and add it to the eggplants. Season the tomatoes with pepper, sprinkle with basil, and combine with the eggplants. Then chop the herbs and mix them into the hot mixture, allowing it to simmer.