Best Russian Eggplant Caviar Recipes

Russian Eggplant Caviar image

Provided by from-Russia-to-you

Time 1h38m

Yield 10

Number Of Ingredients 6

2 large eggplants, peeled and cut into 1/2-inch cubes
5 tablespoons olive oil
1 ½ cups finely chopped yellow onion
1 ½ cups finely chopped green bell pepper
1 (8 ounce) can tomato sauce
salt and ground black pepper to taste

Steps:

Place eggplants in a large pot and cover with water. Bring to a boil; reduce heat and simmer until tender, about 30 minutes. Drain in a colander; press out excess water with the back of a large spoon.
Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until fragrant, about 3 minutes. Add green bell pepper; cook and stir until softened, 5 to 8 minutes.
Stir drained eggplant into the skillet. Add tomato sauce, salt, and pepper; cook, mashing eggplant with the back of the spoon, until flavors combine and tomato sauce darkens, about 30 minutes.

Nutrition Facts : Calories 112.2 calories, Carbohydrate 12.3 g, Fat 7.1 g, Fiber 5.7 g, Protein 2.1 g, SaturatedFat 1 g, Sodium 137.4 mg, Sugar 5.7 g

Russian Eggplant Caviar image

Provided by seattlelove

Categories Russian

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 8

Steps:

Bake eggplant, allow to cool, skin, & mince finely.
Saute onion & pepper in 1 tb of oil until onion is browned.
Add adding remaining oil.
Add tomato paste, stir well & simmer for 5-mins.
Add vinegar, sugar, salt & pepper & ceggplant.
Stir well & cook slowly for 30-mins on a low-heat.
If necessary you may add more oil to prevent mixture from sticking & thus burning.
Remove from heat, cool to room temp, then refrigerate.
Serve cold on thinly sliced black bread with butter & freshly chopped onion if desired.

Nutrition Facts : Calories 66.9, Fat 3.6, SaturatedFat 0.5, Sodium 81.7, Carbohydrate 8.7, Fiber 3.3, Sugar 4.3, Protein 1.4