Beet Caviar

500 g/18 oz beets
2-3 tbsp sugar
2 tbsp vegetable oil
1/2 lemon

Wash and cook beets until ready (boil or roast), peel and pass through a meat grinder. Mix the puree with sugar, vegetable oil, lemon zest and juice of 1/2 lemon. Heat the mixture in a pot on a low heat for 5 to 10 minutes frequently stirring to prevent burning. Cool and serve in a salad bowl.

Eggplant Caviar

300 g/12 oz eggpant
1-2 onions
1 tomato
2 tbsp vegetable oil

Bake or boil eggplant until ready, then peel and finely chop. Add slightly fried onions and tomato, season with salt and pepper, and add vegetable oil and a little bit of vinegar. Mix well and simmer the mixture on a low heat to remove excess moisture. Cool before serving.