Eggplant Caviar

Product Used

  • 1 eggplants
  • 1 garlic cloves
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • to taste coarse salt
  • to taste salt and pepper

Recipe Instructions

Preheat your oven to 355F (gas mark 4). Wash and dry the eggplants, then prick them with a fork. Arrange the eggplants in an oven dish lined with coarse salt and bake for approximately 45 minutes until the skin is soft and the flesh tender. Leave to cool. Slice the garlic cloves in half and discard the central shoots. Cut the eggplants in half and scoop out the flesh with a spoon. Put the garlic and eggplants in the Mini Bowl. Add the remaining ingredients and pulse a dozen or so times until the mixture is smooth. 

You can also scatter with chopped black olives and serve with toasted slices of a country loaf if desired.

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