Grilled Eggplant Caviar with Peppers and Tomatoes
Recipe by Deli Cuisine
A flavorful eggplant caviar, enhanced with green peppers and small grilled tomatoes, seasoned with garlic, paprika, cumin, fresh coriander and lemon. Served cold as a starter with bread, it keeps up to five days in the refrigerator.
EasyFrenchServes 4
Printable version with shopping checklist
Source Video
22m
Prep
50m
Cook
10m
Cleanup
1h 22m
Total
Cost Breakdown
Total cost:$6.54
Per serving:$1.64
Critical Success Points
- • Grill the vegetables until the skin is well charred
- • Peel the burnt skin without burning yourself
- • Cook the vegetables until a compote texture is achieved, otherwise the dip will be too liquid
Safety Warnings
- • Handle grilled vegetables with gloves or a towel to avoid burns
- • Be careful with hot oil when sautéing garlic
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