Eggplant caviar
Votes: 1
Time: 1 hour.
Complexity: easily
Servings: 10
Complexity: easily
Servings: 10
Eggplant season is the perfect time to make fresh eggplant caviar. The recipe is very simple, and the caviar is incredibly tasty and aromatic, despite the minimal spices used—just fresh garlic and herbs. It's best to bake the eggplants in the oven; they retain more of their nutritional value than fried ones. Once cooked, let the eggplants cool, then simply chop them with garlic, parsley, and vegetable oil. Use the eggplant caviar as a vegetable sauce for meat dishes, side dishes, or as a dip or spread on bread.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 round eggplants, cut into 4 pieces
- Olive oil to drizzle
- 3 cloves of garlic
- Half a bunch of parsley
- 0.5 cups olive oil
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Recipes with similar ingredients: eggplants, eggplant caviar, garlic, parsley
Cooking the dish according to the recipe:
- Drizzle the cut eggplants with olive oil and bake for 30 minutes in an oven preheated to 175°C. Cool to room temperature and peel.
- Place the eggplant in a food processor, add the garlic and parsley, and process until smooth. Add the olive oil and blend until smooth. Season with salt to taste.
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