Eggplant Caviar with Cumin Recipe

Ingredients:

• 1 large eggplant
• 1/4 cup olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/4 teaspoon red pepper flakes
• Salt and pepper to taste
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat oven to 400 degrees F (200 degrees C).
2. Prick the eggplant with a fork in several places, place on a baking sheet, and bake for 45 minutes, or until very soft. Remove from oven, and let cool.
3. Peel the eggplant, and place the flesh in a colander to drain for about 15 minutes.
4. Heat the oil in a large skillet over medium heat. Add the onion, and cook for about 5 minutes, or until soft. Add the garlic, cumin, red pepper flakes, salt and pepper and cook for another minute.
5. Add the eggplant to the skillet, and stir to combine with the onion and spices. Cook for about 5 minutes, or until any liquid has evaporated.
6. Remove from the heat, and stir in the lemon juice and parsley.
7. Transfer the mixture to a food processor and pulse until the desired consistency (about 10-15 pulses).
8. Adjust seasoning to taste, and serve warm or at room temperature with pita bread or crackers.

Verdict:

This eggplant caviar with cumin is a delicious and healthy dish that is perfect for snacks or appetizers. The cumin and red pepper flakes add a nice touch of spice, while the lemon juice and parsley give it a fresh and bright flavor. It is easy to make and can be served warm or at room temperature. Definitely a must-try!

Serving suggestions:

• Serve with pita bread or crackers.
• Use as a topping for salads or sandwiches.
• Serve alongside grilled meats or fish.