350g Eggplant caviar cooked over a wood fire

Eggplant caviar is well known in France, being produced especially in southern regions. But this typical Armenian caviar is distinguished by cooking over a wood fire made in Armenia. Giant barbecues are organized to produce in quantity these pots of eggplant caviar cooked over a wood fire (see photos). This caviar is also distinguished by a slightly spicy side thanks to a hint of peppers. Ideal as a spread, it can also be eaten as is as a hot or cold ratatouille (salad accompaniment), as a sauce mixed with pasta or rice, or even be used as an ingredient in preparations as varied as omelettes, pizza, etc. ... we love it so much that we end up putting it everywhere! Ingredients: Eggplant (75%), red pepper, sunflower oil, tomato paste, onion, carrot, salt, sugar, dill, parsley, chilli, black pepper.