Eggplant caviar has spread so rapidly around the world that it is already difficult to establish its origin. It is popular in Jewish, Russian and Middle Eastern cuisines. It is prepared in different parts of Europe, and the number of recipes is amazing.
Ingredients
Step-by-step cooking recipe
Prick the eggplants with a fork and bake in the oven for 10-15 minutes at 200-220 degrees.
Coarsely chop the onion and fry until golden.
Pour boiling water over the tomatoes, remove the skin and also chop coarsely.
Pass all the vegetables through the meat grinder 1-2 times if desired.
Add crushed garlic, spices to taste and oil, and mix eggplant caviar.
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