Eggplant Caviar
60 min
total
4
people
190
calories per serving
Ingredients
4 people
- 3 pcEggplant (aubergine) (whole)
- 2 pcGarlic (finely minced)
- 4 tbspExtra virgin olive oil (first press)
- 0.5 pcCitrus limon (L.) Burm. f. (juiced)
- 1 tspSmoked paprika (powder)
- 0.5 tspCumin ground (powder)
- 1 pinchGray sea salt
Method
A silky eggplant pulp with a smoky charred aroma. The texture is smooth, highlighted by fruity olive oil and a touch of smoked paprika.
- 1
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container covered with a thin layer of olive oil.
4.7
49 reviews
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