Caviar de Berenjena

A silky eggplant pulp with a smoky charred aroma. The texture is smooth, highlighted by fruity olive oil and a touch of smoked paprika.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 192
• Protein: 2 g
• Carbs: 7 g
• Fat: 16 g

Ingredients

• 3 piece Eggplant (aubergine) ( whole )
• 2 piece Garlic ( finely minced )
• 4 tbsp Extra virgin olive oil ( first press )
• 0.5 piece Citrus limon (L.) Burm. f. ( juiced )
• 1 tsp Smoked paprika ( powder )
• 0.5 tsp Cumin ground optional ( powder )
• 1 pinch Gray sea salt

Instructions

1. Roasting the eggplants

   Prick the eggplants with a fork. Place them under the oven grill. The skin should blister and blacken, and the flesh should yield under finger pressure.

2. Extracting the pulp

   Split the vegetables in half. Scoop out the flesh with a spoon to keep only the melting core. Roughly chop the flesh with a knife on a board.

3. Seasoning and binding

   Mix the pulp with crushed garlic, lemon juice, and spices. Pour the oil in a steady stream while stirring with a fork to lightly emulsify the mixture.

Chef's tips

• Never use a food processor; you would lose the fibrous texture that gives the dish its character.
• Let it rest for at least an hour in the fridge so the garlic and paprika can infuse the flesh.

Storage

Keeps for 3 days in the refrigerator in an airtight container covered with a thin layer of olive oil.