Eggplant caviar

I am not a big fan of eggplant, I eat it if I have to but I never buy it. But I sort of like eggplant caviar in general so I skipped my “no eggplant in this house” rule and bought some to try it at home.

Well, I enjoyed myself! On bread or to dip chips in, it was delicious. I am going to try adding to my sandwiches soon, yummy.

Eggplant caviar :

  • 2 eggplants
  • 1/2 lemon
  • 2 tbsp tahini (or sesame paste)
  • 2 garlic cloves
  • Salt
  • Olive oil

Preheat the oven at 180°C/350°F.

Slice the eggplants lengthwise.

Square the eggplants meat, put them skin side down on a baking tray.

Drizzle each half with a little bit of olive oil and bake for 30 minutes.

The eggplants must soften and start browning a little bit.

Separate the skin from the meat with a spoon. Let it cool.

In a blender or food processor, add lemon juice, garlic cloves, eggplant, tahini and salt.

Mix until smooth.

Pour it in a bowl and add a generous drizzle of olive oil.

Garnish with sesame seeds if you want.

  

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