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
- 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.