Delicate and fragrant Odessa-style caviar made from roasted eggplants and peppers delivers the full sweetness of ripe vegetables, a lively splash of apple cider vinegar, and a bright garlic note. Hand-chopping preserves a pleasing texture, while the quick cooking builds a deeper, more layered flavor.
Ingredients
- Eggplant — 2 pcs.
- Bell pepper — 2 pcs.
- Large tomato — 1 pc.
- Garlic — 1 head
- Red onion — 1 pc.
- Hot pepper — optional
- Parsley — a handful
- Vegetable oil — 3 tbsp | 45 ml
- Apple cider vinegar — 2 tbsp | 30 ml
- Salt, black pepper — to taste
How to Make It
- Preheat the oven to 446°F | 230°C. Prick the eggplants with a fork, then wash and dry the peppers and tomato.
- Arrange the eggplants and bell peppers on a baking sheet. Roast for 25–35 minutes, turning a couple of times, until the skins are deeply blistered. Add the tomato for the last 10 minutes.
- Transfer the hot vegetables to a bowl and cover for 10 minutes so the skins loosen easily. Peel the vegetables; remove the seeds from the peppers, and peel the tomato and discard the core.
- Finely chop the eggplant and pepper flesh with a knife until you have a spreadable but still textured mixture. Dice the tomato into small cubes.
- Finely chop the onion. For a milder flavor, pour boiling water over it briefly, then drain and pat dry.
- Warm the oil in a skillet over medium heat. Soften the onion for 3–4 minutes. Add the tomato and cook for another 3–4 minutes to reduce excess moisture.
- Stir in the chopped eggplant and peppers and warm through for 3–5 minutes, stirring often. Remove from the heat.
- Add the minced garlic, finely chopped hot pepper to taste, parsley, vinegar, salt, and black pepper. Mix thoroughly.
- Let stand for 20–30 minutes at room temperature, or chill. Taste and adjust the acidity and salt before serving.
Serving
Serve the caviar with crisp toast, flatbread, or warm bread. It pairs beautifully with herring, new potatoes, baked fish, or grilled meat.
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Tips and Variations
- Fire and smoke: If you can, roast the vegetables on a grill or directly over an open gas flame for a subtle smoky note.
- Texture: Do not blend it smooth — Odessa-style caviar is prized for its chopped, lively texture.
- Acidity: Apple cider vinegar can be replaced with white wine vinegar or lemon juice; add gradually so the balance stays bright.
- Heat: Adjust the garlic and hot pepper to taste; without pepper and with half a head of garlic, the caviar will be gentler.
- Herbs: Along with parsley, cilantro or dill also work well — use what you love.
Storage
Transfer the caviar to a clean jar, seal tightly, and refrigerate for up to 3–4 days. For storing for a couple of weeks, pour a thin layer of oil on top and keep it in the coldest part of the refrigerator. Freezing is possible, but the texture will become more uniform — freeze in portions for 2–3 months.
Nutritional Value
| Calories | ≈120 kcal |
| Protein | ≈3 g |
| Fat | ≈7 g |
| Carbohydrates | ≈12 g |
| Fiber | ≈4 g |
| Sugar | ≈7 g |
| Sodium | ≈300 mg |
FAQ
Can I make it without an oven?
Yes. Roast the eggplants and peppers in a dry grill pan under a lid, or directly over an open flame, until the skins blacken and the flesh becomes soft. Then continue with the recipe.
What can I use instead of apple cider vinegar?
White wine vinegar or lemon juice work well. Add a little at a time, tasting as you go, so the sweetness of the roasted vegetables stays in balance.
How do I make the caviar less spicy and garlicky?
Leave out the hot pepper and add the garlic gradually. You can also use roasted garlic — it is gentler and slightly sweeter.