Roasted Eggplant Caviar is a flavorful and healthy dip that can be served as an appetizer or spread on sandwiches or crackers. This recipe combines roasted eggplant with garlic, lemon juice, and olive oil to create a creamy and vibrant dip. It is perfect for gatherings or as a snack at home. The dip can be made ahead of time and refrigerated, making it a convenient option for parties. Enjoy this Mediterranean-inspired dish that will impress your guests with its delicious flavors.
Ingredients
- 2 large eggplants
- 3 cloves of garlic, minced
- 2 tablespoons of lemon juice
- 4 tablespoons of olive oil
- 1 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/2 teaspoon of cumin
- 1/4 cup of chopped parsley (optional, for garnish)
Directions
- Preheat the oven to 400°F (200°C).
- Wash the eggplants and pat them dry. Prick the skins with a fork in a few places to prevent them from bursting during roasting.
- Place the eggplants on a baking sheet and roast them in the preheated oven for about 30-35 minutes, or until the skin is charred and the flesh is soft. Turn the eggplants once or twice during roasting for even cooking.
- Remove the eggplants from the oven and let them cool slightly. Once cool enough to handle, slice them in half lengthwise and scoop out the flesh into a bowl. Discard the skins.
- Using a fork or a potato masher, mash the roasted eggplant flesh until it reaches a smooth consistency.
- Add minced garlic, lemon juice, olive oil, salt, black pepper, and cumin to the mashed eggplant. Mix well to combine all the ingredients.
- Taste the caviar and adjust the seasoning according to your preference.
- Transfer the roasted eggplant caviar to a serving dish. Garnish with chopped parsley if desired.
- Serve the caviar as a dip with pita bread, crackers, or vegetable sticks. It can also be spread on sandwiches or used as a topping for roasted vegetables.
- Enjoy this flavorful and healthy Roasted Eggplant Caviar!
