Ask any Odessa citizen what his favorite summer snack is, and he will answer without hesitation - eggplant caviar. I still remember the days when vegetables for her were baked in the yard on a regular fire, on a large tin sheet. The smell of baked eggplants and peppers was distributed over many blocks, and this indicated that summer had come.
Caviar was served with anything, even with fried gobies and stuffed fish. Today I will show you an old classic Odessa eggplant caviar recipe, the simplest and most delicious.
Ingredients:
Eggplant - 3 pcs.
Bulgarian pepper - 1 pc.
White onion - 30 g
Tomatoes - 2 pcs.
Vegetable oil - 3 tbsp.
Salt - 0.5 tsp
Ch.m. pepper - pinch
Preparation:
1. Prepare foods from the list. Wash eggplants, bell peppers and tomatoes under running water and dry slightly. Take sweet onions for caviar, preferably white. Peel it off, wash it.
2. Put clean vegetables in a convenient baking dish, preheat the oven to 200 degrees, put the vegetables in it and bake for 30 minutes, until fully cooked and lightly tanned. Just in case, pierce the eggplants, sometimes they explode at high temperatures and then it is very difficult to clean the oven.
3. Cool the cooked vegetables slightly. Peel the eggplants and bell peppers from the skin, cut off the tail of the blue ones, and remove the seeds and stem from the pepper.
4. All vegetables for eggplant caviar in the traditional recipe are chopped with a knife, so we chop blue, bell pepper pulp and salad onions. The latter should be cut as finely as you can. Place all ingredients in a deep bowl.
5. Tomatoes for caviar are usually taken from the Mikado varieties - these are pink tomatoes, very juicy and aromatic. Cut each into quarters, grate the pulp on a coarse grater, discard the skin. This is done in order not to bother with the lengthy procedure of blanching tomatoes in boiling water and peeling them off. Add the chopped pulp to the rest of the vegetables.
6. Now season the vegetable mixture with refined odorless vegetable oil, salt and add a little ground pepper. Stir the caviar and let it stand for a while, all the flavors should mix, and the tomato acid will lightly marinate the onion and make it tastier in the finished dish. In some families, garlic passed through a press is added to eggplant caviar, if you like it and have an absolutely healthy pancreas, you can safely add it too.
Serve the prepared eggplant, pepper and tomato caviar as a cold snack for meat or fish. Boiled potatoes or mashed potatoes are ideal for garnish. Very tasty "thing", I recommend.
Enjoy!
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