With roasted eggplant, onions, garlic, and tomatoes, you can make a tasty vegan version of caviar. It's great as a dip or on bread or crackers.
Ingredients: 2 medium eggplants. 2 tablespoons olive oil. 1 small onion, finely chopped. 2 cloves garlic, minced. 1 tomato, diced. 1 tablespoon lemon juice. 1 teaspoon smoked paprika. Salt and pepper to taste. 2 tablespoons chopped fresh parsley. Optional: capers for garnish.
Instructions: Turn on the oven and heat it up to 400F 200C. Put the eggplants on a baking sheet and poke them with a fork. After the oven is hot, roast for 45 to 50 minutes, or until soft and falling apart. Take the eggplants out of the oven and let them cool down. When it's cool enough to touch, take off the skin and throw it away. Put olive oil in a pan and heat it over medium-low heat. It will take about 5 minutes of cooking after adding the chopped onion and garlic. After you add the diced tomato, cook for another two to three minutes. Take out the eggplant flesh and add it to the skillet with the onion, garlic, and tomato mixture. Mix things together well. Add salt, pepper, lemon juice, and smoked paprika to the mix to make it taste better. Cook for another 5 minutes, stirring every now and then. Take it off the heat and let it cool down a bit. You can add chopped parsley now. Put the mixture in a food processor and pulse it a few times until it is smooth or the consistency you want it to be. Check the seasoning and make changes if needed. If you want, you can add capers to the vegan eggplant caviar before serving it at room temperature. Have fun!
Prep Time: 15 minutes
Cook Time: 50 minutes
Kennel Jikino Kensha Finland