Spicy eggplant caviar
Votes: 3
Time: 1 hour 30 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
Eggplants are no longer a novelty for Russians, but everyone certainly remembers the "overseas eggplant caviar." Well, this wonderful vegetable can be used to make not only delicious caviar but also a wonderful sauce, no less delicious than the popular ketchup! The flavor is incredibly fresh, and the hot pepper "pikin" imparts a smoky flavor. The recipe suggests serving it with lavash or crackers, but it goes well with other foods, too.
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:
We recommend
Recipes with similar ingredients: eggplants, eggplant caviar, chili pepper, lemon juice, parsley, mint, oregano
Cooking the dish according to the recipe:
- Preheat oven to 220°C.
Poke about 10 holes in each eggplant with the tip of a knife. Place them on a baking sheet and bake for about 50 minutes, until very soft and cracked in several places. Let cool slightly. - Cut each eggplant in half lengthwise and scoop out the flesh with a large spoon; discard the skin. Place the flesh in a food processor and process until coarsely chopped.
- Add parsley, mint, oregano, lemon juice, chili pepper, salt, and olive oil. Blend for 20 seconds to combine. Let cool slightly before serving with crackers.
Categories:
recipe / Sauces / Dips / Giada De Laurentiis
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