in Eastern Europe

Serbian vegetable caviar

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Ingredients for 4 servings:

  • 500 g eggplant(s)
  • 500 g bell pepper(s), green
  • 1 clove(s) garlic
  • salt and pepper
  • ½ lemon(s), the juice
  • 6 tbsp olive oil
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place the eggplants and bell peppers on the oven rack of a preheated oven. After roasting for about 30 minutes, peel and core the bell peppers, and finely chop them. Rinse the eggplants thoroughly with cold water, peel, and finely chop. Mix the vegetables. Stir in the oil, lemon juice, and finely chopped garlic cloves. Season generously with salt and pepper. Serve well chilled, sprinkled with parsley. Serve as an appetizer with toast or as a side dish to fish and meat dishes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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