Russian Eggplant Caviar
Discover the authentic Russian Eggplant Caviar recipe! This savory vegan spread is made with roasted eggplants, fresh vegetables, and aromatic herbs—perfect as a dip, side dish, or spread. Easy to make and full of flavor!
Equipment
- potato masher
Ingredients
- 2 large eggplants
- 1 medium onion finely chopped
- 1 large carrot grated
- 1 red bell pepper finely diced
- 2 medium tomatoes finely chopped (or 1 cup canned tomatoes)
- 2-3 cloves garlic minced
- 3-4 tbsp vegetable oil
- 1 tbsp tomato paste (optional, for deeper flavor)
- 1 tsp sugar (optional, to balance acidity)
- salt and black pepper to taste
- fresh parsley finely chopped (optional, for garnish)
Instructions
- Prepare the Eggplants:Preheat your oven to 400°F (200°C).Prick the eggplants with a fork, place them on a baking sheet, and roast for 40-50 minutes, turning occasionally, until soft and slightly collapsed.Let the eggplants cool, then peel off the skin and finely chop or mash the flesh.
- Cook the Vegetables:Heat the vegetable oil in a large skillet over medium heat.Add the onion and sauté until soft and translucent, about 5 minutes.Stir in the grated carrot and diced bell pepper. Cook for another 5-7 minutes until softened.
- Add Tomatoes and Tomato Paste:Add the chopped tomatoes (or canned tomatoes) and tomato paste to the skillet. Stir well and cook for 5-7 minutes until the mixture thickens slightly.
- Combine with Eggplant:Add the roasted eggplant to the skillet and stir to combine. Reduce the heat to low.Mix in the minced garlic, salt, pepper, and sugar (if using). Simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
- Adjust Seasoning and Serve:Taste and adjust the seasoning as needed.Serve warm or chilled, garnished with fresh parsley if desired.