Chunky Eggplant Caviar
Description
Perfect for the table and with drinks. To make the spread, cut all the vegetables into small pieces. Sauté them in a specific order. At the end, add garlic and spices. Good luck. Serve with herbs and sauce.
Instructions
- 1
Step 1
Prepare the ingredients according to the list and begin. Peel the onion, wash it, and dice it into cubes that are not too large.
- 2
Step 2
Peel the carrots, rinse under water, and dice into small cubes so they have time to cook through in the pan.
- 3
Step 3
Heat the vegetable oil in a frying pan, add the onion and carrot. Sauté until partially cooked, stirring regularly.
- 4
Step 4
Wash the sweet peppers, pat dry, and remove the seeds and stems. Cut into small cubes.
- 5
Step 5
Peel the eggplants, cut into cubes, sprinkle lightly with salt, and let them drain. Then gently squeeze out the liquid. This removes the bitterness.
- 6
Step 6
Add the eggplants, bell pepper, and tomato paste to the partially cooked onion and carrots. Sauté for 10–15 minutes.
- 7
Step 7
Press the garlic through a press. Wash the bay leaf.
- 8
Step 8
Add the garlic and bay leaf. Braise for another 5 minutes. Taste the caviar for doneness and salt. If the vegetables release little juice, you can add a splash of water.
- 9
Step 9
Chunky eggplant caviar is ready. Serve hot.