Verrine of Eggplant Caviar with Coconut Milk

Ingredients:

• 1 large eggplant, peeled and chopped into small cubes
• 3 garlic cloves, minced
• 1/2 cup of coconut milk
• 2 tablespoons olive oil
• 2 tablespoons of smoked paprika
• A pinch of salt and black pepper
• 4 large sprigs of fresh parsley, finely chopped

Instructions:

1. Preheat the oven to 375 degrees Fahrenheit and spread the eggplant cubes into a baking sheet.
2. Mix the garlic, smoked paprika, salt, pepper and olive oil in a small bowl and drizzle over the eggplant cubes.
3. Bake the seasoned eggplant for about 25 minutes or until they are tender. Remove them from the oven and allow them to cool to room temperature.
4. Transfer the eggplant cubes and chopped parsley into a food processor. Add coconut milk and blend for 3-5 minutes or until the mixture becomes smooth and creamy.
5. Transfer the Eggplant Caviar into a set of verrines or shot glasses. Garnish with additional parsley or coconut milk if desired. Chill for at least 20 minutes before serving.

Serving Suggestions

This Verrine of Eggplant Caviar with Coconut Milk is a wonderful appetizer, that will tantalize your guests’ taste buds. While the recipe is entirely vegetarian, its flavors are rich and hearty enough to even indulge the palate of carnivores. You can also serve this dish with crusty bread or pita chips.

Verdict:

This dish is a perfect blend of creamy and spicy, that you will surely love. Its sophisticated presentation also makes it a great addition to any dinner table. You will never go wrong with this Verrine of Eggplant Caviar with Coconut Milk recipe.