Spicy Eggplant Caviar
Description
Perfect for the table and for drinks. My family loves eggplant. That's why I cook them often. Eggplant caviar is one of our favorite dishes. And so it doesn't get boring, I change the spices. So simple and so effective! This kind of caviar can be served with fresh bread, flatbreads, lavash, or crackers. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
Prepare the vegetables. Dice the onion and carrots, and sauté them in a spacious saucepan or wok until golden. Then push the vegetables to the sides, let the oil pool in the center, and add whole spices—cumin, mustard seeds, and coriander. You can lightly crush the coriander. Toast the spices until fragrant.
- 2
Step 2
Place the eggplant, cut into small cubes. Fry, stirring, until softened and lightly browned.
- 3
Step 3
Add sweet and hot pepper. Fry for another 2-3 minutes.
- 4
Step 4
Puree the ripe tomatoes in a blender. Add them to the vegetables and bring to a boil. Reduce the heat to just below medium, add salt and sugar, and simmer, stirring, uncovered, until the liquid from the tomatoes has evaporated. The excess liquid should evaporate, and colored oil will appear on the surface of the caviar. Near the end, add chopped garlic.
- 5
Step 5
Add ground spices—curry, garam masala, za'atar, and freshly ground peppercorn blend. Add a couple handfuls of finely chopped parsley to the skillet—leaves only are better. Stir several times and remove from the heat.
- 6
Step 6
Chill the caviar uncovered, stirring several times. Serve the rested caviar with fresh bread.