This pan-Eurasian eggplant starter has as many variations as there are distinct cuisines in the greater Eurasia region. The Azerbaijani version, from Feride Buyuran’s Pomegranates and Saffron, is distinguished by a touch of vinegar added at the end, which adds a wonderfully subtle layer of complexity.
A couple of things before you start: eggplant needs LOTS of salt to be properly seasoned, err on the side of lower heat in the last step to avoid drying it out, and maybe chop the pepper a little finer than everything else, since it is the crispiest thing added closest to the end.
Eggplant Caviar
Ingredients
Instructions
Char or roast eggplants for peeling. If roasting, cook eggplants for 30-40 minutes at 400ºF. After peeling, chop flesh roughly.
Oil your pan and cook the onion until soft and translucent (7-10 minutes). Avoid coloring.
Evaporate some liquid from the tomatoes (5 minutes).
Add eggplant and peppers and season to taste. Cook over medium-low heat, stirring from time to time, until liquid is evaporated and mixture smooth (40 minutes).
About 5 minutes before you remove the pan from heat, stir in vinegar.
#SpoonTip: Double check the seasoning because vinegar counteracts salt.
Allow to cool and leave to sit at least 3 hours before eating. It will only get better over time.