Homemade eggplant caviar for winter: memories of summer in every spoonful

Prepare the eggplants: prick them in several places with a sharp knife and place them in a preheated oven (180–200°C) for about 30 minutes, until they are soft. This step will give the caviar a unique flavor.

Carefully remove the baked eggplants from the oven. After letting them cool slightly, gently peel off the skin and finely chop with a knife to preserve all the juiciness and flavor.

While the eggplants are cooling, peel the onion and chop it into small cubes. Crush, peel, and mince the garlic. Remove the stems from the parsley and finely chop the leaves to add freshness to our caviar.

Now let's get to the tomatoes: dip them in boiling water for a minute, then rinse with cold water and carefully remove the skin. Cut the pulp along with the core into small cubes to enrich the taste of the caviar with sweetness.

It's time to combine all the ingredients: mix the chopped eggplant, onion, garlic, and tomatoes. Season with salt and pepper to taste, add parsley, and dress with vinegar and oil to give the caviar a refined balance of flavors.

Spread the resulting mixture into sterilized jars and place them on a rack in a saucepan. Pour water to the shoulders, bring to a boil and pasteurize for 40 minutes to ensure long-term storage. Complete the process by rolling up the jars with eggplant caviar and put the homemade preparation away for the winter.