Vegetable Caviar
Description
A tasty appetizer for any gathering. This spread is most often made from either zucchini or eggplants. But I suggest combining both vegetables and definitely adding celery root. Cook slowly over medium, steady heat. The flavor will become brighter and richer, and it will be more nutritious too. Unusual spices will make the aroma very enticing! Give it a try. It can be served warm or chilled.
Instructions
- 1
Step 1
Start by making the tomato sauce. Chop the tomatoes in a food processor or blender and pour them into a heavy-bottomed pot. You should end up with about a liter. Reduce the tomato mixture by half. Season with salt to taste and add a spoonful of sugar. If desired, you can pass the mixture through a sieve for a smoother consistency.
- 2
Step 2
Chop the onion, celery root, and carrots in a food processor, or grate them on a coarse grater. Transfer the vegetables to a deep frying pan, saucepan, or wok with heated, but not boiling, oil. Stirring gently and without rushing, sauté the vegetables until softened and lightly golden.
- 3
Step 3
Also, using a food processor, finely chop the zucchini, eggplant, and peppers.
- 4
Step 4
Add to the vegetable sauté and continue stewing, stirring. Keep the heat medium throughout, and use enough oil so the vegetables do not start to burn. Under these conditions, the caviar will be flavorful and rich.
- 5
Step 5
When the vegetables begin to brown around the edges of the pan and no liquid remains at the bottom—not before—add the reduced tomatoes. Stir and simmer uncovered, slightly lowering the heat. The vegetable mixture will be brightly colored, and oil will begin to separate on the surface.
- 6
Step 6
Now is the time to add spices and seasonings. Salt the caviar to taste, keeping in mind that the tomatoes were already salted. I would like to say a few words about the spices in particular. I do not add garlic to caviar like this. Apart from the ever-present and essential black pepper, I add a little curry and garam masala. These warm spices make the caviar’s flavor bright and slightly nutty. Mix the caviar well and cover with a lid, placing a towel underneath it—condensation is completely unnecessary.
- 7
Step 7
Spread the cooled roe tightly into jars and store in the refrigerator. You can seal the roe in sterile jars using the hot-fill method. Sealed jars should be stored in a cool place. But I prefer fresh roe and make it year-round.