WHAT YOU NEED: 2 medium eggplants 2 medium tomatoes 1 red sweet pepper 1 large red onion 4 cloves of garlic 1 bunch of cilantro 100 ml vegetable oil • salt, pepper to taste WHAT TO DO: 1 Preheat the oven to 190 °C. Grease a baking sheet with vegetable oil. Wash eggplant, tomatoes and peppers, dry with paper towels and put on a baking sheet. Sprinkle with a little salt and sprinkle 2-3 tbsp. l. vegetable oil. Put in the oven After 15 min. Remove the tomatoes and peppers from the oven, turn the eggplant over and bake for another 15 minutes. 2 Transfer the peppers to a small bowl, cover with cling film and let stand for 5 minutes. Then remove the skin from it, cut it in half and remove the core. 3 Cut the tomatoes with a knife and peel them. • In some recipes for this dish, tomatoes are doused with boiling water, the skin shines from them and they are not subjected to any heat treatment anymore, that is, they are added raw to the caviar. Try both options and choose which one you like best.

4 Remove the cooked eggplants from the oven, cool, cut in half and scoop out the pulp with a tablespoon. 5 Finely chop the tomatoes and peppers. put in a bowl. Mash the eggplant pulp with a crush or finely chop and add to the tomatoes and peppers. 6 Onion 14 Peel and chop the garlic. Wash cilantro, dry and finely chop. Add onion, garlic and cilantro to vegetables. Salt (preferably coarse salt), pepper to taste. To stir thoroughly. Pour the remaining vegetable oil into the caviar. Mix again and refrigerate for at least 1-1.5 hours * Eggplant caviar can be served as an appetizer or as a cold side dish for meat and fish dishes.