Eggplant Caviar, Tomato, Zucchini, and Artichoke Recipe

Ingredients

• 1 large eggplant, peeled and diced
• 1 large tomato, diced
• 1 medium zucchini, diced
• 1 can of artichoke hearts, drained and chopped
• 3 tablespoons olive oil
• 2 cloves of garlic, minced
• 1/4 teaspoon paprika
• 1/4 teaspoon cumin
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss together the diced eggplant, tomato, zucchini, and artichoke hearts with olive oil, garlic, paprika, cumin, salt, and pepper.
3. Spread the mixture out on a baking sheet and roast in the preheated oven for 30-40 minutes or until the vegetables are tender and slightly browned.
4. Remove from the oven and let cool for 5 minutes.
5. Transfer the roasted vegetables to a food processor and pulse until the mixture is a chunky puree.
6. Serve immediately or store in an airtight container in the refrigerator for up to 3 days.

Verdict

This dish is a flavorful and healthy twist on traditional caviar. The roasted vegetables give it a smoky and rich flavor, while the spices add a Moroccan flair. It can be served as a dip with pita bread or as a side dish with grilled chicken or fish.

Enjoy!