Traditional Lifestyle in Rural Azerbaijani Village - Cooking Eggplant Caviar Spread LIVE SIMPLY!

eggplants

🥗Healthier: zucchini

💰Cheaper: canned eggplant

Zucchini offers a similar texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is more economical.

parsley

🥗Healthier: coriander

💰Cheaper: green onions

Coriander adds freshness, while green onions are more affordable.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is often cheaper.

Preheat the oven to 400°F (200°C).

Prick the eggplants with a fork and place them on a baking sheet.

Roast the eggplants in the oven until the skin is charred and the flesh is soft, about 30-40 minutes.

Remove the eggplants from the oven and let them cool slightly.

Peel off the charred skin and discard it.

Chop the roasted eggplant flesh and place it in a mixing bowl.

Finely chop the onion, garlic, and bell pepper, then add them to the bowl.

Add diced tomato, lemon juice, olive oil, salt, and black pepper to the mixture.

Mix everything together until well combined and slightly chunky.

Transfer the mixture to a serving dish and garnish with chopped parsley.

Serve with pita bread or crackers.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary