Caviar Patrijani (Georgian Caviar)

Caviar Patrijani (Georgian Caviar)
 
Author:
Recipe type: Appetizers
Serves: 4 to 6
Ingredients
  • 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
Instructions
  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.
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.