The most delicious eggplant caviar
Description
Although it is called "Raw," most of its ingredients undergo heat treatment (including the eggplant). The tomatoes and onion used raw give the caviar the aroma and taste of raw vegetables, so it can indeed be mistaken for caviar made from fresh vegetables.
Instructions
- 1
Step 1
1. Line a baking sheet with foil and grease it with sunflower oil. Wash the eggplant and peppers and pat them dry, then place them on the baking sheet. Brush each vegetable with vegetable oil and pierce with a fork. Cover the vegetables with foil and bake at 160 degrees for about 40–50 minutes.
- 2
Step 2
2. Wash the tomatoes, score each one, and blanch in boiling water for 1–2 minutes; then rinse under cold water and peel off the skins easily.
- 3
Step 3
3. Dice the peeled tomatoes into small cubes.
- 4
Step 4
4. Peel the onion and dice it. Peel the garlic and pass it through a press. Finely chop the hot pepper.
- 5
Step 5
5. In a bowl, mix chopped onion, garlic, and tomatoes, stir together, and set aside.
- 6
Step 6
6. Wash and dry a bunch of parsley, then chop it (you can use any other herbs). Add the parsley to the onion and tomatoes.
- 7
Step 7
7. Do not rush to remove the roasted vegetables; leave them in the oven until they cool, as this will make it easier to peel the skin.
- 8
Step 8
8. Clean the eggplants and peppers, then cut them into small pieces.
- 9
Step 9
9. Mix the chopped roasted vegetables with the raw ones, add salt and pepper to taste, hot pepper, and mix everything thoroughly.
- 10
Step 10
10. Let the caviar infuse for at least 2 hours in the refrigerator, or longer if possible.