Roasted eggplant produces a beautiful and tasty vegetarian, vegan, and low-carb spread! This nutritious eggplant caviar is the ideal party dip or sandwich spread for any diet. There are several reasons to prepare eggplant caviar, which is why you should be ecstatic about this simple and delicious dish! What exactly is eggplant caviar? Eggplant caviar is a basic eggplant purée that changes into a luscious, silky spread when combined with aromatics, olive oil, and additional spices, vegetables, or herbs of choice. No, that's not genuine caviar, but it tastes just as good. Best of all, eggplant caviar is produced with just a few basic ingredients; it's simpler and more flavorful than baba ganoush. Plus, anything with the word "caviar" in the title had to be worth the hype, right? In our version, we utilize more fresh veggies than is normally used in eggplant caviar, and I like to believe it's one that makes the most of great ingredients! Freshly roasted eggplants, tomatoes, bell pepper, garlic, and onion combine to make a smooth, nutrient-rich dip that goes well with a piece of pita, naan, or crusty bread. 
Why is it known as eggplant caviar? The lumpy texture is similar to caviar. It's scoopable and delicious with cream cheese on top of a cracker. It's a terrific party snack that goes nicely with wine. The bright, lemony taste is opulent (but this caviar is affordable). Here is a recipe for making your own eggplant caviar if you ever wanted to add this delicious spread to your party table. This Russian-influenced spread or dip, called eggplant caviar, is really flavorful and made with healthful ingredients, such as plenty of vegetables. This recipe has it all—vegan, it's gluten-free, and delicious whether it's warm or cold. I've attempted to recreate some of my favorite Russian foods since I quit eating meat, some of which were more challenging than others. For instance, I developed a gluten-free variation of pelmeni, a dish that is typically prepared using a lot of animal products. Russian pastries called piroshki, which are loaded with cheese and dill, have also been veganized by me. 
On the other hand, a lot of the dishes I grew up eating that are popular in Russia are traditionally vegan or vegetarian. [Reference required] And it really simplifies things! I only need to recreate the recipe precisely as it was written the first time and submit it on this website. The gourmet meal known as "eggplant caviar" is a great example of this kind of food. A delectable spread or dip made from eggplant or aubergine, various vegetables, olive oil, and a few simple ingredients is known as "eggplant caviar. " It's quite popular across Eastern Europe, including Russia, where I was born and reared, as I've previously said. Attending a party at a Russian family's house without having this dip served as an appetizer is pretty rare! How to make eggplant into caviar A large pan should first be heated with a few teaspoons of olive oil. To avoid having too many people in your workstation at once, either work in batches or use a very large pan if you want to generate a larger number. Now add the onion and garlic, and sauté them over medium heat for approximately five minutes, or until they are soft and fragrant. 
Now combine the tomatoes, carrots, aubergines, and zucchini with paprika, sugar, and salt. Cook the veggies for a further 10-15 minutes, or until they are totally soft. In a blender or food processor, add the vegetables once you've transferred them, and blend on low until roughly three-quarters of the vegetables are pureed. Serve right away while the food is still warm or wait until it cools in the refrigerator before serving. serving suggestions Even picky eaters love eggplant caviar, which is why it often appears on the buffet tables at parties and other gatherings. One of my favorite ways to eat it is as a dip for breadsticks or crackers or spread it with vegan cream cheese over toast. Additionally, you may serve this vegetable dip with zucchini fries, sweet potato wedges, or crispy roasted potatoes. These three choices are all delectable. Additionally, it may be used for black bean burgers as well as utilized as a spread in wraps and sandwiches. 
directions for putting things away To store the completed product in the refrigerator for up to a week, place it in airtight jars. This eggplant caviar may be stored for up to three-quarters of a year and is also ideal for freezer preservation. Reheat the frozen meal in the oven or a frying pan when you're ready to serve. Additional vegan spreads and dips recipes Traditional Georgian dip known as pkhali is made with spinach and walnuts. My flavorful spinach and artichoke dip is warm and cozy. The pesto made with peas and avocados is really adaptable! When you create your own vegan sour cream at home, you truly can't go wrong. Chunky guacamole is the finest accouterment for any occasion. 
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 2 cloves garlic minced
- 3 large tomatoes diced
- 2 large carrots peeled and chopped
- 2 medium eggplants diced
- 2 medium zucchinis diced
- 2 tsp paprika
- 1 tbsp sugar
- 1 tsp salt
Instructions
- Olive oil is being heated in a big pan. Over medium heat, cook the onion and garlic for approximately 5 minutes, or until soft and aromatic.
- The tomatoes, carrots, aubergines, zucchini, paprika, sugar, and salt should all be combined in a mixing bowl. Cook for a further 10 to 15 minutes, or until the food is tender.
- Purée the veggies in a blender or food processor on low speed until approximately one-fourth of them is smooth.
- Serve immediately while still warm or store in the fridge to enjoy later.