Tajik-style Eggplant Caviar

Ingredients

In this Tajik adaptation of the French Caviar d'aubergines de Gruissan, we incorporate traditional Tajik spices such as cumin, coriander, and paprika to infuse the dish with a warm and aromatic flavor. Additionally, we enhance the original recipe with the freshness of tomatoes and the tanginess of lemon juice, adding a vibrant twist to the traditional French flavors. We alse have the original recipe for Caviar d'aubergines de Gruissan, so you can check it out.

• 2 large eggplants (800g / 1.75 lbs) 2 large eggplants (800g / 1.75 lbs)
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon paprika 1 teaspoon paprika
• Juice of 1 lemon Juice of 1 lemon
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork and place them on a baking sheet. Roast in the preheated oven for 45-50 minutes, or until the skin is charred and the flesh is soft.
3. 3.
   Remove the eggplants from the oven and let them cool slightly. Peel off the charred skin and discard.
4. 4.
   In a large bowl, mash the roasted eggplant flesh with a fork or potato masher until smooth.
5. 5.
   In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until golden and fragrant.
6. 6.
   Add the diced tomatoes to the skillet and cook for 5 minutes, until they soften.
7. 7.
   Transfer the tomato mixture to the bowl with the mashed eggplant. Add the ground cumin, ground coriander, paprika, lemon juice, salt, and pepper. Mix well to combine.
8. 8.
   Allow the flavors to meld together by refrigerating the Tajik-style Eggplant Caviar for at least 1 hour.
9. 9.
   Serve chilled or at room temperature, garnished with fresh cilantro.

Treat your ingredients with care...

• Eggplants — Make sure to pierce the eggplants with a fork before roasting to prevent them from bursting in the oven.
• Tomatoes — Use ripe and juicy tomatoes for the best flavor and texture.
• Cumin, coriander, and paprika — For enhanced flavor, consider toasting the spices in a dry skillet before adding them to the dish.
• Lemon juice — Freshly squeezed lemon juice is recommended for its bright and tangy flavor.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with parsley for a milder herb flavor.

Tips & Tricks

• For a smokier flavor, you can grill the eggplants instead of roasting them in the oven.
• Adjust the amount of spices according to your taste preferences. Add more or less cumin, coriander, or paprika to suit your palate.
• If you prefer a chunkier texture, you can leave some small pieces of roasted eggplant intact instead of mashing everything completely.
• Serve Tajik-style Eggplant Caviar with warm bread, pita chips, or crackers for a delightful appetizer.
• This dish can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will continue to develop and intensify over time.

Serving advice

Serve Tajik-style Eggplant Caviar as a dip with warm bread or as a spread on toasted baguette slices. It also pairs well with grilled meats or roasted vegetables. Garnish with fresh cilantro for an extra burst of flavor and visual appeal.

Presentation advice

Present Tajik-style Eggplant Caviar in a shallow bowl or on a platter, allowing the vibrant colors of the dish to shine through. Drizzle a little olive oil on top and sprinkle some paprika for an added touch of elegance. Serve with a side of warm bread or crackers for a complete appetizer experience.