Out of hundreds and thousands of variants of vegetable caviar, I consider this one to be one of the most original. It turns out to have a completely different taste and texture – and all thanks to spinach, cilantro and nuts in the composition. Serve it with bread or in tartlets.
Ingredients
- Eggplant - 5 pieces
- Walnuts - 100 g
- Garlic - 3 cloves
- Onion - 1 piece
- Hot red pepper - 1 pod
- Spinach - 0.5 beam
- Cilantro - 0.5 beam
- Dill - 0.5 beam
- Vegetable oil - 2 tbsp.l.
- Balsamic vinegar - 1 art.l.
- Salt - 1 tsp.
- Ground black pepper - 0.5 tsp.
Step-by-step cooking recipe
Bake the washed eggplants in the oven at 180 degrees until soft. It is convenient to check readiness with a match.
While they are still hot, remove the skin and grind in a blender.
Separately chop the nuts, and separately – all the herbs with garlic.
Finely chop the onion, fry in vegetable oil until golden and add nuts to it.
After a couple of minutes, add the eggplant, and after a couple more – salt and pepper.
At the very end, add the herbs and chopped hot pepper, mix the caviar thoroughly and season with balsamic to taste.
