Eggplant caviar

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 30 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Eggplant
  • Eggplant : 2 medium-sized
  • Olive oil : 2 tablespoons
  • Garlic : 2 cloves
  • Lemon juice : 1 tablespoon
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Fresh parsley (chopped) : 2 tablespoons

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Preheat the oven to 400°F (200°C).
• Pierce the eggplants with a fork in several places to prevent them from bursting during baking.
• Place the eggplants on a baking sheet and bake for 30 minutes, or until they are soft and the skin is charred.
• Remove the eggplants from the oven and let them cool for a few minutes.
• Cut the eggplants in half lengthwise and scoop out the flesh with a spoon. Discard the skin.
• Place the eggplant flesh in a colander and let it drain for about 10 minutes to remove excess moisture.
• In a food processor, combine the drained eggplant, garlic, olive oil, lemon juice, salt, and black pepper. Process until smooth.
• Transfer the mixture to a bowl and stir in the chopped parsley.
• Taste and adjust the seasoning if needed.
• Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld together.
• Serve the eggplant caviar chilled with toasted bread or crackers.

Tips

• You can add other herbs like basil or cilantro for additional flavor.
• If you prefer a smoky flavor, you can grill the eggplants instead of baking them.

Information

• Eggplant caviar is a popular dish in Mediterranean cuisine.
• It can be served as an appetizer or a side dish.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.