Light Eggplant Caviar Recipe

Ingredients:

• 2 large eggplants
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions:

1. Preheat the oven to 400°F (204°C).
2. Cut the eggplants in half lengthwise and place them cut-side down on a lined baking sheet.
3. Roast the eggplants in the oven for 35-40 minutes until they are soft and the skin is blistered and browned.
4. Remove the eggplants from the oven and allow to cool for 10 minutes.
5. Scrape out the eggplant flesh from the skin with a spoon and place it in a mixing bowl.
6. Discard the skin.
7. Add the olive oil, lemon juice, onion, garlic, salt, and black pepper to the bowl.
8. Mix everything together well with a fork or whisk.
9. Stir in the chopped parsley.
10. Cool the eggplant caviar mixture in the fridge for at least an hour before serving.

Serving Suggestions:

Light eggplant caviar can be served with bread, crackers or as a dip with fresh veggies. It also makes a great topping for a pita or a pizza. Enjoy!

Verdict:

This light eggplant caviar recipe is simple, delicious and healthy. The combination of eggplant, olive oil, and lemon juice creates a perfect harmony of flavors. The dish is perfect as an appetizer, side dish or even a main dish. Try it today!