Aubergine Caviar from Bessarabia

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Preparation info
  • Serves

    Four

    • Difficulty

      Easy

Appears in
The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

  • About

This traditional dish is part of the Jewish cuisine throughout Eastern Europe. Some versions are made only of garlic, others only of onion, still others include green peppers with the onions, both vegetables roasted along with the aubergine.

Ingredients

  • 3 large aubergines (eggplants), total weight about 900 g/2 lb
  • 1–2

Method

  1. Prick the aubergines and cook them on a barbecue over a low to medium heat for at least 1 hour, turning occasionally, until they are soft. If you are cooking the aubergines in a domestic oven, prick them and lay them directly on the shelves. Roast at 180°C/350°F/Gas 4 for