Russian Eggplant Caviar recipe

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Ingredients

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

Nutrition Info

112.2 calories
carbohydrate: 12.3 g
cholesterol: : -
fat: 7.1 g
fiber: 5.7 g
protein: 2.1 g
saturatedFat: 1 g
servingSize: -
sodium: 137.4 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. 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.

Recipe Yield

10 servings

Recipe Note

This is a traditional family recipe that has been passed on from daughter to daughter. It is sure to please your guests and family. Spread it on bread or use it as a dip. Enjoy!

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