Eggplant caviar

Eggplant caviar is a dish of oriental origin, very common in Ukraine and west part of Russia. Something like a sauté or ratatouille, where the main ingredient is eggplant, may be called so. However, mostly pureed eggplants are called caviar in Russia. Eggplant caviar is consumed cold as a snack.


  • Eggplant - 2 kg
  • big tomatoes - 4 pcs.
  • Vidalia onion - 2 bulbs
  • garlic - 4 cloves
  • parsley - 1 small bundle
  • apple cider vinegar - 80 ml
  • purified sunflower oil – to taste
  • salt – to taste
  • freshly ground black pepper – to taste

Preparation method (receipt)

Stuck eggplants with a sharp knife in several places and bake in the oven preheated to 180-200 °C for about 30 minutes until soft. Take eggplants out of the oven, let them cool slightly and skin. Finely chop the pulp. Peel onions and cut into small cubes. Crush garlic, peel and chop. Remove parsley stalks (they won’t be necessary) and finely chop the leaves. Dip tomatoes in boiling water for 1 minute, then splash with cold water and gently skin. Cut the pulp together with the core into small cubes. Mix eggplant pulp, onions, garlic and tomatoes, salt, pepper, add parsley and season with vinegar, salt, pepper and butter to taste. Pour the resulting mixture in sterilized jars and place them on a grate in a saucepan. Cover the jars with water shoulder-high, bring to the boil and pasteurize for 40 minutes. Then seal the jars.

eggplant tomatoes Vidalia onion garlic parsley apple cider vinegar purified sunflower oil freshly ground black pepper