Baked Eggplant and Pepper Relish with Tomatoes
A savory, meat-free relish made with roasted eggplant, bell pepper, and tomatoes. Serve chilled with bread or as a side to potatoes.
- Time
- 45 min
- Serving
- 203 kcal
- Ingredients
- ≈ $1.85
- Protein
- 5 g
Ingredients
- 1 Eggplant≈ $4.33 per kg 180 g
- 2 Tomatoes≈ $4.67 per kg 100 g
- 3 Bell peppers≈ $6.00 per kg 80 g
- 4 Onions≈ $1.60 per kg 50 g
- 5 Garlic≈ $10.00 per kg 4 g
- 6 Sunflower oil 10 ml
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Pierce the eggplant1 and bell3 pepper with a fork, then roast at 400°F (200°C) for 25–30 minutes until tender and the skin darkens.
Let the vegetables cool slightly, then peel off the eggplant1 and pepper skins, and chop the flesh roughly.
Finely dice the onion4 and sauté in oil over medium heat for 5–6 minutes until translucent.
Add the chopped tomatoes2 and minced garlic5, then simmer for 5 minutes until softened.
Stir in the eggplant1 and pepper, season with salt and black pepper, and cook for another 7–8 minutes until the excess moisture evaporates.
Tips
- Why it works
- Prick the eggplant and pepper with a fork so they do not burst from steam while baking and turn watery. Keep the temperature at 200 °C so the skin browns and peels off easily.
- Substitutions
- Replace the bell pepper with a yellow or red one, the taste will not change. Instead of tomatoes, take 100 g of tomato paste, but add 20 ml of water for consistency.
- Common mistakes
- If the caviar turned out too runny, you did not stew it long enough. Check the consistency: it should be thick like sour cream, not like soup.
- Storing and reheating
- Keep in a glass jar for 4 days in the fridge. Reheat in a pan for 3–4 minutes over medium heat, adding 1 tablespoon of water.
- Serve with
- Serve spread thickly on warm rye bread, or as a side to boiled potatoes with dill.
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