Eggplant caviar recipe
Eggplant Caviar recipe
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
Ingredients
| 2 | eggplants,about 250g each |
| 1 small | clove garlic |
| 1 ½ tsp | fresh lemon juice |
| 1 tbsp | extra-virgin olive oil |
| 3 pinch(es) | gound cumin |
| salt |
Instructions
Preheat an oven to 275°C.
Using a sharp knife, make 2 or 3 slashes in each eggplant so the will not burst. Place the eggplants on a rack in the oven and position a pan beneath them to catch any drips. Bake until they are black and wrinkled, about 45 minutes. Remove from the oven and let them cool until they can be handled.
Peel the eggplants and place the pulp in a bowl. Using a fork, mash the pulp to form a coarse consistency.
Pass the garlic through a garlic press into the bowl, and then add the lemon juice, olive oil, cumin and salt to taste. Mix well. Serve with crackers or raw vegetables at room temperature.
Preparation time:
ca. 25 min
easy
n/a
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