I grew up eating a lot of eggplant caviar in Russia though the vast majority of it was canned and not freshly made. I was happy that this recipe did not use red peppers because I think they can be a little overwhelming, and in this case the eggplant flavor really came through.
I picked up some produce at the market:
I roasted the garlic as well – love the depth of flavor – and used kumato tomatoes (those are the greenish, tiger stripe ones) because they are very sweet and easy to peel.
What really made this dish for me was the garlic, pimento, and fresh herbs. Though prepping all those herbs reminded me of days at the restaurant when I would be in herb picking duty – an important, but mind-numbing task.
Overall, I’m a fan of this recipe – it made a great supper club appetizer and was fresh and flavorful, not oily like some other varieties.
Looks wonderful and I didn’t realize you grew up in Russia. The things we learn about our fellow bloggers.
Thanks! And yeah, the extra info just slips in there from time to time, but I love finding out more about everyone too!
Looks fantastic! I’ll have to try it with the green tiger-striped tomatoes!
Thank you! And I love those tomatoes, they are fantastic and not too fleshy so good for dicing ๐
Your caviar looks so yummy! I like learning all the other things about you, so thanks for sharing.
Thanks, Maya :).
I am sure this was a nice light appetizer.
Pretty pictures.
Thank you, Cher!
I enjoyed this one too, because of it’s fresh taste (It certainly wasn’t all that pretty).
yes, the taste is nicer than the look, though all the herbs brightened it up nicely!
I really enjoyed this too, but wish I’d roasted the garlic – next time.
I think it definitely deepened the flavor. Happy to hear you enjoyed it, Teresa!
Yours look tasty! It is healthy and I made some sopes to go with it. Thumbs up!
Sipes sound great! We had it with pita chips:)
I got through this one in a rush and think my ratios were off. Love your idea of roasting the garlic- I think I need to cook the onion next time since it was so strong. Nana was not a fan but she got my screwed up edition, so I will share when I make it again ๐
Sorry it didn’t work out, Tricia! Maybe try cooking the onion or using a shallot or something a bit milder next time? I split up my Spanish onion between two batches, to be honest, as to not be too overwhelming.
I feel the same way about canned caponatta. so much better tasting made fresh, as was this eggplant. Love your blog format!
Definitely! And thank you :).