Recipe for Eggplant Caviar Spread

2.5 to 2 pounds of 2 medium eggplants 3 small to medium carrots, grated seven garlic cloves, 1 medium onion, finely minced; pressed olive oil 1/salt, sea salt was utilized. 3/4 cup salsa plus 1/4 teaspoon pepper Depending on your preference for heat, you may purchase Mild, Medium, or Hot Pace Picante Sauce instead of the salsa we used, which we toasted.



Heat 2 to 3 tablespoons of oil in a medium skillet over medium-high heat. Stir-fry the carrot and onion until tender, approximately 7 minutes. Stir in the pressed garlic and continue cooking for an additional 1 to 2 minutes. After removing from flame, reserve.

STEP- 2 

Heat 4-5 tablespoons of oil in a second, large skillet over medium-high heat. Incorporate eggplant that has been delicately diced; larger dice are possible, but this method results in a more spreadable consistency. Stir in 1/4 teaspoon pepper and 1 teaspoon salt, then cook uncovered for 10 minutes, stirring frequently, or until the eggplant is very tender (7 minutes). If the eggplant is adhering to the pan, stir in additional oil.

STEP- 3 

Add your onion-carrot mixture and 3/4 to 1 cup of the salsa once it has become tender. Heat for an additional minute, stirring frequently, until the spread is heated. To savor, accompany with toasted bread or preferred morsels.


We brought this to my sister's home for dinner, where it was devoured quickly. Everyone was extremely fond of it.

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