Eggplant Caviar

Step 1

Peel the garlic and slice it thinly.

Step 2

Add onion, hot pepper, lime juice and herbs. Blend with a blender or simply mix - whichever you prefer. I like it when the mixture is more homogeneous. You can add a couple more tablespoons of olive oil here, but that's optional. Check for salt and pepper.

Step 3

Blend the eggplant and pepper flesh in a blender. Just a couple of pulses.

Step 4

Scoop out the eggplant flesh with a spoon.

Step 5

Peel the skin off the peppers and remove the seeds. If the peppers are well roasted, the skin comes off very easily.

Step 6

Remove the peppers and let them cool slightly.

Step 7

Remove the eggplants. Smells incredible! By the way, you can also make these eggplants on the grill.

Step 8

Finely chop the herbs. I used parsley here, but you can also add dill or cilantro, or all together - it will be very aromatic!

Step 9

Meanwhile, chop the onion and hot pepper. Adjust the amount of hot pepper to your taste.

Step 10

Wash the bell peppers, pat them dry with a towel, rub with oil, and pierce the skin all around with a sharp knife. Place the peppers and eggplants in a preheated oven at 200°C for 45–55 minutes.

Step 11

Place the eggplants on a baking sheet.

Step 12

Insert garlic and herbs into the cuts, I used thyme.

Step 13

Rub the eggplants with olive oil, salt and pepper generously.

Step 14

Cut the eggplants in half and make crosswise cuts.

Step 15

All done! Put it in the refrigerator. From this amount we got two half-liter jars of the most delicious, aromatic, homemade and very summery eggplant caviar!