Eggplant Caviar

Name: Eggplant Caviar
Total time: 3000 s
Yield: Serves 4 servings
Cuisine: American
Ingredients: 2 eggplants; 2 cloves garlic; 4 sprigs flat-leaf parsley; Juice of 1 lemon; 3 tablespoons olive oil (about 45 ml); 1 tablespoon tahini (about 15 ml); 1 pinch Espelette pepper; 1 teaspoon ground cumin (about 3 grams); Salt and freshly ground black pepper

Grain2Sucre @Grain2Sucre

Toulouse

✨ Homemade Eggplant Caviar ✨ An ultra-simple Mediterranean-inspired spread. Enjoy it on toasted bread or as a dip with fresh veggies. 📌 Save this for your summer appetizers!

Grain2Sucre @Grain2Sucre

Toulouse

✨ Homemade Eggplant Caviar ✨ An ultra-simple Mediterranean-inspired spread. Enjoy it on toasted bread or as a dip with fresh veggies. 📌 Save this for your summer appetizers!

Saved

Ingredients

50 minutes

Serves 4 servings

2eggplants
2 clovesgarlic
4 sprigsflat-leaf parsley
Juice of 1 lemon
3 tablespoonsolive oil (about 45 ml)
1 tablespoontahini (about 15 ml)
1 pinchEspelette pepper
1 teaspoonground cumin (about 3 grams)
Salt and freshly ground black pepper

Saved

Steps

50 minutes

1

Time
Prep: 15 min
Cook: 50 min
Chill: 1 hour
2

Preheat the oven to 350°F (180°C), convection setting if available.
Rub the eggplants with a little olive oil. Place them whole on a baking sheet lined with parchment paper. Bake for 50 minutes.
Wash and dry the parsley.
Cut the cooked eggplants in half and scoop out the flesh.
Blend the eggplant flesh with the olive oil, tahini, cumin, garlic, parsley, and lemon juice until smooth.
Season with salt, pepper, and Espelette pepper. Chill for 1 hour before serving.
3

👉 Enjoy with toasted country bread or crunchy raw vegetables.
📖 Source: Ces petits plats qui font du bien – Franck Schmitt