Russian Eggplant Caviar with Cracked Coriander Seeds

Method4 steps

1. 1

   Step 1: Heat the olive oil (2 tbsp) in a large heavy pot. Cook onion (1 large) and red pepper over low heat for 15 minutes until softened without browning. Add the garlic (4 cloves) and cracked coriander seeds (1 tbsp) and stir about 1 minute until fragrant.

   Soften vegetables 15 minutes then garlic/coriander 1 minute · 16 minUses 2 tbsp olive oil (extra virgin) · 1 large onion, chopped · 1 large red bell pepper, sliced · 4 cloves garlic (minced) · 1 tbsp coriander seeds (cracked)

2. 2

   Step 2: Add the cubed eggplant, tomato juice (125 ml) and ketchup (2 tbsp). Stir, cover and cook over low heat about 1 ½ hours until little liquid remains and the eggplant is soft enough to spread. Check and stir about every 20 minutes so it does not catch.

   Braise eggplant until spreadable · 90 minUses Softened onion pepper and coriander-garlic oil base · 4 medium eggplants, cut into similar-size cubes · 125 ml tomato juice · 2 tbsp ketchup

3. 3

   Step 3: If the eggplant is still spongy, continue cooking about 20–30 minutes until fully tender. Season the reduced spread with salt and fold in chopped fresh cilantro (10 g).

   Uses Reduced eggplant caviar · Salt to taste · 10 g fresh cilantro, chopped

4. 4

   Step 4: Serve warm or cool with optional ready bread or crackers.

   Uses Tender seasoned eggplant caviar · Ready bread or crackers, optional, to serve