Eggplant Caviar Recipe

Ingredients

• 2 large eggplants
• 1 medium onion
• 2 cloves of garlic
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• 1 teaspoon of salt
• 1 tablespoon of chopped parsley
• Black pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. Rinse and dry the eggplants. Use a fork to poke several holes all over each eggplant.
3. Line a baking sheet with parchment paper. Brush the eggplants with a tablespoon of olive oil, and place them on the baking sheet.
4. Bake the eggplants until they are soft and tender, around 45 minutes to 1 hour.
5. Remove the eggplants from the oven and let them cool to the touch. Use a knife to remove the stem and peel off the skin. Cut the eggplants into small pieces
6. Finely dice the onion and mince the garlic. Heat the remaining olive oil over medium heat in a large sauté pan. Add the onion and garlic, and cook them until the onion is translucent and starting to brown.
7. Add the eggplant to the pan. Cook, stirring frequently, until the eggplant collapses into a puree, and there are no large chunks remaining – this should take around 10 minutes.
8. Transfer the eggplant mixture into a large bowl. Stir in the lemon juice, salt, black pepper, and chopped parsley.
9. Let the eggplant caviar cool to room temperature, then refrigerate it until the next day before serving.

Serving Suggestions

Eggplant caviar can be served in a variety of ways. Some ideas include:

• Serve it as a dip with pita bread, crackers, or vegetable sticks.
• Spread it on crostini, toasted slices of bread, or crackers for a quick appetizer.
• Use it as a topping for bruschetta or pizza, or mix it with pasta for a flavorful vegetarian meal.

Verdict

Eggplant caviar is a delightful vegetarian option to any meal. It has a rich, creamy texture with an earthy flavor that pairs well with a variety of dishes. It is easy to make, and can be stored in the fridge for a few days, making it a perfect meal prep option. Enjoy!