Eggplant Caviar

Trim the stems off the eggplant and place them in a baking dish (or simply on a baking sheet). Roast in an oven preheated to 220°C for about 30 minutes.

Peel the onion and chop it as finely as possible.

Cover the tomatoes with boiling water for a couple of minutes. Score each tomato with a cross-cut and peel off the skin.

Dice the tomatoes into small cubes.

Sauté the onion in vegetable oil for about 10 minutes, until translucent.

Add the tomatoes and stir. Simmer for about 10–15 minutes.

The roasted eggplant should look something like this when done. Let them cool, then peel off the skin.

Chop finely.

In a salad bowl, combine the eggplant with the tomato and onion mixture. Season with salt and pepper, add the garlic pressed through a garlic press. Drizzle in 2 tbsp vegetable oil and stir to combine. Refrigerate for at least an hour — the eggplant caviar tastes best once it has had time to marinate and chill.

This oven-roasted eggplant caviar turns out delicious, hearty, and nutritious!