Aubergine and Pepper Caviar

Preparation info
  • Serves

    Six to Eight

    • Difficulty


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.


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


  1. 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.
  2. Peel away the blackened skin and purée the aubergine and pepper flesh in a food processor.