Aubergine caviar – Badimjan kurusu

Aubergine caviar is a tasty way of preserving this summer produce for the cold winter months. While this aubergine paste is primarily a way of preserving aubergines, it can also be eaten freshly made with bread or salad.

Preparation time: 60 min
Cooking time: 30 min
Serves: 4-5

Ingredients

• 6 large aubergines (eggplants)
• 8 medium-sized onions
• 10 medium-sized tomatoes
• chili peppers (optional)
• vegetable oil
• salt & pepper

Preparation

• Chop the onions and fry until soft. Add salt and pepper.
• Wash the aubergines. Wrap in foil and place in a hot oven until soft.
• Take out of the oven and place in a bowl of cold water for 1 minute. Peel the aubergines and chop finely.
• Put the tomatoes in a bowl and cover with boiling water. After 5 to 10 minutes, take out of the water and peel. Chop the tomatoes finely.
• Wash and chop the chili peppers.
• Place the aubergines, fried onions, tomatoes and peppers in a large pan and add plenty of vegetable oil.
• Bring to the boil then simmer for 10 to 15 minutes until excess water has evaporated. Stir frequently.
• Place in sterilized jars and seal. Alternatively, the aubergine caviar can be served fresh with bread or salad.