Eggplant Caviar

Eggplant Caviar

This is a delicious appetizer served hot or cold.

Oxana Putan
Ingredients:
2 lbs eggplant
2 onions
1 sweet pepper
2 large tomatoes
1 head of garlic
3 oz vegetable oil
1 heaping teaspoon salt
1 tablespoon sugar
1 tablespoon apple cider vinegar
1 bunch fresh dill
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Rinse the eggplants. Remove the stems.

Make shallow cuts along the length of the eggplants on all 4 sides.

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Place the eggplants on a baking tray.

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Place the tray with the eggplants into a preheated oven (400F). 

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Bake for 35 minutes. Let the eggplants cool.

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When cool, cut the eggplants into 4 parts each and peel off the skin. 

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If the eggplants are cooked through, it’s easy to peel it off and scrape the flesh off the skin. Discard the skin.

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Cut the eggplant flesh into small pieces.

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Peel the onions and garlic. 

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Remove the stem and seeds from the pepper. Chop the onion and pepper into medium cubes. Cut the garlic cloves into circles.

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Transfer the vegetables into a deep skillet or a stewpot. Pour in a generous amount of oil.

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Sautee the vegetables over a medium fire for 10-15 minutes, stirring periodically.

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Cut the tomatoes into medium cubes.

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Add to the skillet with the rest of the vegetables and continue cooking for another 5-8 minutes.

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Add the eggplant.

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Sprinkle with the salt.

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Add the sugar.

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Pour in the apple cider vinegar.

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Continue cooking everything together for another 5 minutes while stirring.

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Finely chop the dill.

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Add the dill into the skillet with all the vegetables, stir and take off the stove right away.

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Your “caviar” is ready. 

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This is beyond delicious… enjoy!

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