Zucchini and Eggplant Caviar

Appetizers | Greek cuisine

⏳ Time

1 hour 15 minutes

🥕 Ingredients

🍽️ Servings

Description

Zucchini and Eggplant Caviar

Ingredients

Courgette - 2 lbs
Eggplants - 24.7 oz
Carrot - 21.2 oz
Onion - 2 heads
Orange Bell Peppers - 1 piece
Adjika - 3 tablespoons
Salt - 0.7 teaspoons
Sugar - 1 teaspoon
Vegetable Oil - 2 tablespoons

Step by Step guide

Step 1

Wash the eggplants, zucchini, and carrot, and peel them. All vegetables should be approximately the same size; if not, cut the largest ones into pieces. Preheat the oven to 482°F. Line a baking sheet with foil and place the vegetables on it. Cover them with a second layer of foil and place on the top rack of the oven for 1 hour.

Step 2

After an hour, transfer the vegetables to a bowl and pass them through a meat grinder (you can do this while they are still hot). Place the mixture in a pot and cover with a lid for 5 minutes.

Step 3

Peel the onion and cut it into small cubes. Heat the oil in a pan and sauté the onion until golden brown.

Step 4

Add the sautéed onion to the vegetables and mix well. Then place the pot over medium heat and as soon as it starts to boil, add the adjika and mix well. After that, add salt and sugar. Cook for another 5 minutes over low heat. Allow to cool in the pot on its own.