Eggplant caviar is a recipe that I particularly like in summer. It’s fresh, full of flavor and it can vary raw vegetables – especially if your little belly is struggling to manage the raw ! Eggplant caviar can be eaten as an aperitif on toast, as an appetizer or as an side dish. It is truly a very versatile dish.
I share my recipe that I hope will find a place on your summer tables !
Eggplant caviar : : recipe for your summery tables
2 red onions
3 small tomatoes
3 tablespoons olive oil
1 CS of cane sugar
1 tsp cumin
A few fresh mint leaves
Preheat oven to 200 °C.
Wash and make 4 slits along the eggplant and cook for about 20-25 minutes until the skin breaks off and the flesh is very soft. Let cool slightly.
Scald the tomato to peel and cut into small pieces.
In a large frying pan, put 1 tablespoon of olive oil and brown the chopped onions. Once golden, add the sugar and spices (cumin and turmeric). Then pour the flesh of the aubergines and the tomatoes. Lower the fire for the vegetables to slowly simmer together.
Salt according to your preferences.
Can eat lukewarm but the eggplant caviar will be even better served cold with mint chiseled on.
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