Eggplant caviar with mustard oil – healthy and flavorful recipe

Eggplants, just like zucchini, are deservedly considered not only delicious and healthy but also versatile vegetables. They can be stewed, fried, pickled, baked, and of course used to prepare the famous eggplant caviar. This flavorful vegetable spread can be preserved in jars or simply stored in the fridge, served both at everyday meals and on festive tables.

Eggplant caviar with mustard oil is a refined and slightly spicy vegetable delicacy that will surprise even the most sophisticated gourmets. Mustard seed oil gives it a unique aroma, enhances the natural taste of eggplant, and significantly increases the health benefits of the dish.

Cold-pressed mustard oil contains vitamins E, A, D, K, and a wide range of B vitamins (B1, B2, B3, B4, B6, B9). It is also rich in chlorophyll, phytosterols and phytoncides, which are known for their antiseptic and immune-boosting properties. Moreover, it contains unsaturated fatty acids that help regulate cholesterol levels and support lipid metabolism.

Consuming natural mustard oil improves digestion, supports cardiovascular health, boosts energy, and strengthens the immune system. Thanks to its high smoke point, it is perfect for frying, stewing, and roasting.

CraftOil offers not just a flavorful but also a 100% natural, «live», craft mustard seed oil made from certified raw materials using branded presses with barrels made of caprolon or untreated ash wood (without varnish or stain). This oil is ideal for eggplant caviar as well as many other vegetable, meat, and fish dishes.

Check out the CraftOil catalog for more artisanal oils and healthy products – you’ll definitely find something to love!

Ingredients (for homemade eggplant caviar)

For prepare you need:

• 0.5 kg eggplant;
• 0.5 kg bell peppers;
• 200 g carrot (1 large);
• 2 tsp salt;
• 1 tsp sugar;
• 500 g onion (2–3 large);
• 500 g tomatoes;
• 1 bay leaf;
• 50 g mustard oil;
• 1 tsp vinegar;

Step-by-step cooking instructions

Prepare the vegetables. Wash the eggplants, remove stems, and cut into cubes. Wash the bell peppers, remove seeds and stems, and dice them. Peel and grate the carrot. Peel the onions and chop them as for sautéing. Wash and roughly chop the tomatoes.

Sauté. Heat mustard oil in a pan over medium heat. Add onion and carrot, fry until golden and aromatic. Then add bell peppers, and after 5–7 minutes, add eggplant and bay leaf. Stir and simmer for about 20 minutes, stirring occasionally.

Add tomatoes. Stir in chopped tomatoes, sugar, and salt. Simmer for another 15 minutes.

Finish. Add vinegar, mix well, cook for another 5 minutes, then remove from heat and let it rest for 10–15 minutes.

Serving or preserving. Serve cooled as a spread or warm as a side dish. For long-term storage, transfer hot caviar to sterilized jars, seal, flip upside down, and wrap until cooled.

Notes & tips:

For a milder taste, you can replace mustard oil with corn oil. Before serving, sprinkle with fresh herbs like dill or parsley.

CraftOil offers an excellent selection of natural oils for frying, sauces, marinades, and salad dressings.ля здоров’я.