Eggplant Caviar

Last Updated on August 13, 2024

Baked whole eggplants, hollowed out, sauteed with other ingredients, served on slices of toasted baguettes.

Ingredients:

3 pcs of aubergines 3-4 pcs garlic cloves 1 pcs larger onion 1 pc dark baguettes 3 tbsp olive oil 2 tbsp

td>rajski puree

1 tbsp of wine vinegar a pinch of hot pepper or chilli ground black pepper salt spring onions for garnish

Procedure:

1. Bake the washed eggplants with the ends cut off for about 30 minutes in an oven preheated to 180 °C
2. Slice the cooled eggplants and scoop out the flesh with a spoon, finely chop the flesh
3. Let the chopped onion fry in hot olive oil, add the tomato puree, the flesh of the aubergines and simmer for about 15 minutes
4.

Recommendation:

As a garnish, pomegranate seeds and red onion rings can be used on the eggplant caviar.