Eggplant Caviar

Ingredients:

• 2 medium eggplants
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 tablespoon tomato paste
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 400 degrees F (200 degrees C).
2. Prick the eggplants with a fork and place them on a baking sheet. Bake for 30-40 minutes, or until the eggplants are soft and tender.
3. Let the eggplants cool down, then peel off their skins and discard them.
4. In a large bowl, mash the eggplants with a fork or a potato masher.
5. In a skillet, heat the olive oil over medium heat. Add the onions and garlic, and sauté for 5-7 minutes, or until they are soft and tender.
6. Add the tomato paste, cumin, smoked paprika, chili powder, salt and pepper to the skillet. Cook for 2-3 minutes, or until the spices are fragrant.
7. Add the spiced onion mixture to the bowl with the mashed eggplants. Stir until well combined.
8. Stir in the chopped parsley. Serve at room temperature.

Verdict:

This eggplant caviar is rich in flavor and texture. It’s a perfect appetizer or side dish that goes well with bread or crackers. Its smoky and spicy taste is a real treat for your palate. Give it a try!

Serving Suggestions:

• Serve with pita bread, crackers or crostini.
• Top with feta cheese or olives for extra flavor.
• Spread on sandwiches or wraps for a vegetarian lunch option.