Eggplant caviar
Tender and aromatic vegetable spread made with roasted eggplant and gently simmered sweet peppers and onions without any added sugar. Perfect as a cold appetizer or a healthy side dish with rustic bread. For the richest texture and flavor, make sure to drain the roasted eggplant thoroughly before chopping.
Ingredients
- Sunflower oil40 ml
Instructions
6 steps- 1
Pierce the eggplants in several places with a fork and roast in an oven preheated to 200°C for about 35 minutes, until the skin wrinkles and the flesh becomes completely soft.
35 min
200°C
- 2
Let the roasted eggplants cool, peel off the skin, place in a colander for 10 minutes to drain excess liquid, and then finely chop with a knife.
15 min
- 3
Heat sunflower oil in a deep skillet and sauté finely chopped onion and bell pepper over medium heat for about 10 minutes until soft.
10 min
- 4
Add the peeled, diced tomatoes and cook for another 10 minutes until excess moisture evaporates and the mixture thickens.
10 min
- 5
Stir in the chopped eggplant, minced garlic, salt, and black pepper. Simmer together over low heat for 5 minutes to let the flavors meld.
5 min
- 6
Remove from heat, fold in freshly chopped cilantro, and allow to cool to room temperature or chill before serving.
15 min
Nutrition
1 serving ≈ 350 g
Nutrition values are estimates. - means data is unavailable.
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