Caviar Patrijani (Georgian Caviar)

Caviar Patrijani (Georgian Caviar)
Recipe type: Appetizers
Serves: 4 to 6
  • 4 Cups water
  • 2 large (1-1/2 pounds) eggplants
  • 2 medium (1 Cup) ripe tomatoes, quartered
  • 2 (1 Cup) red or green sweet pepper; cored, seeded, and sliced
  • 2 Tablespoons corn oil
  • 2 medium (1 Cup) onions, chopped
  • 2 cloves garlic, chopped fine
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon red-wine vinegar
  1. Several different cultures bake, char, boil, or broil eggplant in one form or another & prepare & appetizer or salad.
  2. The Georgian version, in my opinion, is most flavorful. It is best eaten cold.
  3. 1. Bring 4 cups water to a boil in large pan, put in whole eggplants, cover, & cook over moderate heat for 15 mins, which is enough to soften them. Drain, cool, & peel eggplants. Press the liquid gently thru metal sieve.
  4. Process tomatoes & peppers to a puree, then add eggplant. Heat oil in a skillet & stir-fry onions over moderate heat for 2 to 3 mins, until golden. Add puree & stir-fry over low heat for 10 mins.
  5. Turn out mixture into bowl & briskly stir in garlic, salt, pepper, & wine vinegar. Refrigerate. Serve cold or at room temp.
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