Eggplant Caviar

Eggplant Caviar 

I love eggplant, especially when prepared in such wonderful caviar dish! It is very popular in Ukraine and my mom use to make it very often. It is very delicious when you spread it on a slice of fresh rye bread.

 

Ingredients

– 2 small or 1 large eggplant (I had one large eggplant about 16 Oz)                                                            
– 2 garlic cloves, peeled and crushed
– 1 medium tomato, finely diced
– 1 small onion (or about ¼ cup finely diced onions)
– 2 Tablespoons olive oil
– Salt and pepper to taste

Makes 1 – 1/1/2 cup


1. Preheat the oven to 350F. Pierce the eggplant several times with a fork and bake for 45-55 min, or until the eggplant is very soft and wrinkled.

Eggplant Caviar 

2. Place in a colander over a bowl to drain off any bitter juices and leave to cool down.

3. Carefully peel the skin from the eggplant, chop the flesh and place in a food processor with the garlic. Pulse the food processor a few times, until the mixture is almost smooth.  Try not to overprocess. 

Eggplant Caviar 

Eggplant Caviar 

4. Transfer mixture from food processor to a bowl. Add finely diced tomatoes, onion, olive oil, salt and pepper. Mix them well.

Eggplant Caviar

 

Eggplant Caviar 

5. Taste, and add additional salt, pepper as desired.

Serve with pita or rye bread.
Enjoy!
Eggplant Caviar 

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