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Eggplant Caviar
Yield: 8
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
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This eggplant caviar is easy to make from simple ingredients, including lots of vegetables. It's fantastic as a dip or a spread that's vegan and gluten-free.
Heat some olive oil in a large pan. Now, add the onion and garlic and cook until softened and fragrant over a medium heat, for around 5 minutes.
Add the tomatoes, carrots, aubergines, zucchini, paprika, sugar and salt. Continue cooking for a further 10-15 minutes, until fully softened.
Transfer the vegetables to a blender or food processor and blend on a low speed, until around 3/4 of the vegetables had been blended.
Serve immediately while warm, or leave to chill in the fridge.
Calories: 103 kcal , Carbohydrates: 16 g , Protein: 3 g , Fat: 4 g , Saturated Fat: 1 g , Sodium: 314 mg , Potassium: 651 mg , Fiber: 6 g , Sugar: 10 g , Vitamin A: 3947 IU , Vitamin C: 23 mg , Calcium: 38 mg , Iron: 1 mg
Author: Maria Gureeva
Course: Side Dish, Snack
Cuisine: Russian, Vegan