“This recipe, which originates from the Balkans, is posted by request. It is called by this name because the eggplant seeds bear a resemblance to caviar! Although it tastes nothing at all like caviar, we like it very much.”
READY IN:
1hr 5mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. For an authentic smoky flavor, roast each unpeeled eggplant by laying it directly over a low, open, gas flame, and turn every minute with a pair of tongs until the skin is completely charred and the eggplant is very soft and limp (about 20 to 30 minutes).
  2. Alternatively, prick the eggplants all over and roast on a baking tray in the middle of a preheated 400 degree Farhenheit oven, for 45 minutes, or until until the insides are very soft and the outsides are dry and almost crisp.
  3. Let the eggplants cool briefly, then peel (the skin should come off easily) or scrape out the flesh.
  4. Puree eggplant pulp in a blender.
  5. Heat a little olive oil in a fry pan or skillet, and fry the onion until it becomes pink-brown.
  6. Add the tomato, green bell pepper and salt and pepper, and cook over low to moderate heat for several minutes until soft (also add 1 to 2 cloves garlic, chopped, at this stage if desired).
  7. Rub as much of this mixture, as possible, through a sieve and mix with the eggplant puree.
  8. Check the seasonings and stir in the lemon juice, adding a teaspoon more at a time, to taste, if desired.
  9. The consistency should be that of thick mayonnaise.
  10. Garnish with freshly chopped parsley and serve, as an appetiser, with chunks of Turkish bread.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: