The 1901 Cookbook Archive
No. 531 — Eggplant Caviar for Breakfast
English historical translation of Molokhovets recipe No. 531 from the 1901 Russian cookbook, retaining original methods and measures.
The author calls the soft interior of an eggplant its 'caviar'. Bake the eggplants until their skins are black and the flesh is soft.
Peel away all the blackened skin to expose the flesh. Transfer the flesh to a plate and chop as finely as possible.
Season with salt and pepper, add a generous quantity of Provençal olive oil and, if desired, a little vinegar.
Original source: Read Russian recipe No. 531. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.