Eggplant Caviar Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 15 mins
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, minced
3 large tomatoes, diced
2 large carrots, peeled and chopped
2 medium eggplants, diced
2 medium zucchinis, diced
2 tsp paprika
1 tbsp sugar
1 tsp salt
1Heat some olive oil in a large pan. Now, add the onion and garlic and cook until softened and fragrant over a medium heat, for around 5 minutes.
2Add the tomatoes, carrots, aubergines, zucchini, paprika, sugar and salt. Continue cooking for a further 10-15 minutes, until fully softened.
3Transfer the vegetables to a blender or food processor and blend on a low speed, until around 3/4 of the vegetables had been blended.
4Serve immediately while warm, or leave to chill in the fridge.
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Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.