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Russian Eggplant Caviar

kozzak's picture
Delicious appetizer recipe. A favorite all over the former Soviet union. It originated in the Trans-Caucasus Mountian area of southern Russia, rep. of Georgia & Armenia so all of them claim it. This is found on every holiday in every home!
Ingredients
  Eggplant 1 Large
  Vinegar 1 Teaspoon
  Onion 1 Large, minced
  Salt To Taste
  Tomato paste 5 Tablespoon
  Pepper To Taste
  Olive oil/Vegetable oil any type 2 Tablespoon
  Bell pepper 1 , minced (seeded)
  Powdered sugar 1 Teaspoon
Directions

Bake eggplant, allow to cool, skin, & mince finely.
Saute onion & pepper in 1 tb of oil until onion is browned.
Add adding remaining oil.
Add tomato paste, stir well & simmer for 5-mins.
Add vinegar, sugar, salt & pepper & ceggplant.
Stir well & cook slowly for 30-mins on a low-heat.
If necessary you may add more oil to prevent mixture from sticking & thus burning.
Remove from heat, cool to room temp, then refrigerate.
Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Appetizer
Method: 
Blending
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Party, Healthy
Preparation Time: 
45 Minutes
Cook Time: 
30 Minutes
Ready In: 
75 Minutes
Servings: 
8
Story
My MIL makes it & I love it! This recipe is the one she uses but she got it from the lady below: ORIGIN: Dr. Natalia Valyerovna, Kyiv-Ukraine, circa 1999

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