Eggplant caviar is a paste made of roasted eggplants and peppers as well as garlic and parsley. I found this recipe in the book called ‘Kuchnia polska’ (Polish cuisine) that I got for Christmas. I was so excited when I got it and finally I made my first meal from there. By the way, isn’t it awesome when you get exactly the gift you wanted without dropping any hints? I mean I guess it wasn’t that hard to figure out I’m into cooking Polish stuff.
The name of the dish in the book was literally eggplant caviar though there is no fish or real caviar involved. It is 100% vegan. The author suggest serving it over garlic baguette which worked great. I seriously loved it! It is similar in flavor to baba ganoush, fresh yet with a smokey hint to it. I’m not going to lie to you, it does take some time to roasted vegetables, peel and chop them but it was definitely worth it. I feel like it would make a wonderful appetizer for a party.
I chopped eggplants and peppers in bigger pieces, sprinkled with olive oil and salt and roasted at 375 F (there’s no specific temperature in the recipe, that is what I did) for about 25 minutes or until slightly browned.
Then I placed roasted vegetables in a ziploc bag so it would be easier to peel them. When they were cool I took off the skin of eggplants and peppers.
I chopped eggplants, peppers, parsley and garlic thinly and mixed. I sprinkled eggplant caviar with lemon juice and salt to taste.
Then I set it aside for 20 minutes (it tasted much better when cold) and served it over a baguette. Yum! Enjoy!
If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!
- 3 eggplants
- 2 peppers
- 2 garlic cloves
- lemon juice
- olive oil
- Preheat the oven to 375 F.
- Cut eggplants and peppers in thick slices and roast for about 25 minutes or until slightly brown.
- Place roasted vegetables in a ziploc bag for a few minutes and peel them.
- Chop eggplants, peppers, parsley and garlic and mix together. Add some lemon juice and salt to taste. Set aside for at least 20 minutes. Serve over a baguette. Enjoy!