Fresh Eggplant Caviar

Шаг 1

Wash and dry the eggplants and peppers, coat with oil, and bake in the oven, on the grill, or in a skillet with a lid and no oil. If using a skillet, turn the vegetables several times to avoid burning.

Шаг 2

Place the baked eggplants and peppers in plastic wrap or a bag, seal tightly, and let sit for 10 minutes to steam — this will help peel them easily. Lay the eggplants on a slanted surface with a weight for 1 hour to remove bitterness.

Шаг 3

Pour boiling water over tomatoes for 1–2 minutes until the skin cracks, then quickly transfer to cold water and peel.

Шаг 4

Finely chop the onion and soak in cold water for 10 minutes. Then drain thoroughly so excess liquid doesn’t get into the spread.

Шаг 5

Pass the baked eggplants, peppers, and tomatoes through a meat grinder (some cooks prefer chopping them with a knife to get a perfect texture).

Шаг 6

Basil goes very well in this dish. If you don’t have fresh leaves, use dried basil. Mix everything and slowly stir in vegetable oil. Let the eggplant spread rest in the fridge for an hour or in the freezer for a few minutes (don’t freeze). Serve with a slice of fresh crusty bread — or just eat it plain.