Eggplant caviar and hard-boiled eggs
2-3 (500 g) eggplants
5 tbsp (50 ml) vegetable oil
Eggplants baked at high heat, peel and crush in a wooden mortar. Add crushed garlic, vegetable oil and salt to taste. Stir the mixture paste, and add to chopped hard-boiled eggs, seasoned with vinegar or tartaric acid and mix well.