Description
Delicate, savory caviar from roasted eggplant with fresh vegetables.
Ingredients
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Eggplant
2 piece
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Tomato
1 piece
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Pepper
1 piece
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Onion
-
Garlic
-
Salt
-
Black pepper
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Vegetable oil
-
Greens
Cooking
The my eggplant, cut the stems, make a few punctures in different places and bake. I did it in the microwave on full power for 7-8 minutes, but can be in the oven, just takes a little more time.
Cut small cubes Bulgarian pepper.
Tomato can remove skin.
Onions cut into too small.
Greens should be plenty and it can be anything-Your favorite. I had parsley and cilantro. You can add garlic, but I didn't do it this time. Wanted.
When the eggplants are soft, cool them and then remove them from the pulp. The pulp can simply be mashed with a fork or chop with a knife right in the plate.
Salt, pepper, add vinegar and sugar to taste. Also adding a little vegetable oil.
Stir and the eggs are ready. Can't say how long it can be stored in the fridge (no heat treatment), because we have it is late and I do it always a little. Bon appetit!
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