Aubergine and Pepper Caviar

Name: Aubergine and Pepper Caviar
Yield: Serves Six to Eight
Ingredients: sprigs of parsley or coriander, to garnish; dark rye bread and lemon wedges, to serve; 45 ml/3 tbsp chopped fresh parsley or coriander (cilantro); 30 ml/2 tbsp red wine vinegar; 2 garlic cloves, crushed; salt and ground black pepper; lemon juice, to taste; 675 g/1½ lb aubergines (eggplants), halved lengthways; 2 green (bell) peppers, seeded and quartered; 45 ml/3 tbsp olive oil; 2 firm ripe tomatoes, halved, seeded and finely chopped

Preparation info

Serves
Six to Eight

Difficulty
Easy

Appears in

The Complete Guide to Traditional Jewish Cooking

By Marlena Spieler

Published 2016

About

The grilled green peppers give this a very Romanian flavour. Serve as a meze with a dairy meal or meat meal, or as part of a light lunch.

Ingredients

675 g/1½ lb aubergines (eggplants), halved lengthways
2 green (bell) peppers, seede

Brunch
Vegan

Method

Place the aubergines and peppers under a preheated grill (broiler), skin side up, and cook until the skin blisters and chars. Turn the vegetables over and cook for a further 3 minutes. Place in a plastic bag and leave for 10 minutes.
Peel away the blackened skin and purée the aubergine and pepper flesh in a food processor.