Mom's Eggplant Caviar

Eggplant caviar, and even cooked according to my mother's recipe, is just some kind of holiday! A holiday on weekdays, for no reason, to which you can come without an invitation. Only eggplant and a time-tested recipe.

Ingredients

• about 2 kg eggplant
• 3 medium carrots, coarsely grated
• 3 large onions, can be chopped, can be cut into half rings
• 5-6 medium tomatoes, scroll in a blender
• 3-4 large cloves of garlic, finely chop
• 1 1/2 - 2 bunches of cilantro, chopped leaves
• salt pepper
• vegetable oil for frying (sunflower or olive oil, at your discretion)

Directions

1. Preheat oven to 200 degrees. Heat oil in a deep frying pan. Lightly fry the onion over medium heat until transparent. Add carrots and fry for another 5-7 minutes. Add tomatoes, garlic, reduce heat and simmer for about an hour. Add chopped cilantro in about five minutes.
2. At this time, wash the eggplants, chop them with a knife and put them on a baking sheet. Sprinkle slightly with oil and place in the oven for about half an hour. They should become medium soft, do not overexpose. If necessary, turn them upside down in the middle of baking. Cool and peel.
3. Now grind everything in a blender. Add salt and, if necessary, freshly ground pepper.