Baklashannaya Ikra or Also: Eggplant Caviar

Bake melanzane at 225iC for 35-40 min, turning to the other side the same times. Cut peppers into cubes, shallots into fine cubes and garlic even finer. Heat 4 tablespoons olive oil, sauté shallots until translucent, then add peppers and garlic. Saute for 5 minutes until soft, then transfer to a suitable bowl. Score the tomatoes, put them briefly in boiling water, peel them and mash them with a fork. Add to the baking dish. Do the same with the melanzane, but without the water bath. Add 1 tsp salt, the sugar and pepper and stir well. Heat 2 tablespoons of oil in the frying pan, bring the vegetable pulp to make and then simmer with lid so 1 h on low heat. Now lid off and repeated 0, 5 h a little make. Now season with salt, juice of one lemon, pepper and sugar and put the baking dish with closed lid min. 2 days in the refrigerator. To eat, butter the brown bread, quarter the slices, pile on the eggplant caviar and garnish with parsley.

Tastes nice sweet and sour, accordingly also season the pulled through ikra repeatedly.

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