This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
😋 A simple vegan aperitif recipe
This eggplant caviar is a killer! In fact, it exists in different versions/names in many Middle Eastern countries: baba ganousch, zalouk, moutabal, etc...
It's also super-simple to make. In fact, all you have to do is roast the eggplants and then mix them with all the other ingredients.
💙 Why you'll love this recipe
- It is extremely easy to make
- It's made up ofingredients that are super-easy to find and use
- Ideal as an aperitif...but can also be used in a whole host of other recipes!
🧄 Which garlic to choose?
If you want to choose your garlic carefully so you do not encourage the slavery of Chinese prisoners, read my Eco Tips on the subject.
💡 Frequently Asked Questions
The season is short, so make the most of it: from June to September included!
Eggplant caviar keeps very well: you can leave it in an airtight container in the fridge for up to a week. Just remember to add a light layer of olive oil each time you use a little.
If you make this eggplant caviar, it would be so nice to leave me a comment and rate the recipe ⭐️⭐️⭐️⭐️⭐️. You can also tag me on Instagram, Pinterest, Facebook or Tik Tok, or even send me a photo, I love seeing my little dishes in your homes!
📖 Recette
Easy and delicious eggplant caviar
Ingredients
- 2 large eggplants
- 1 tablespoon olive oil
- Salt to taste
- ½ lemon
- 1 teaspoon ground cumin
- 1 teaspoon ground paprika
- 1 garlic clove
- Black pepper to taste
- 1 pinch Espelette pepper
- Parsley
- 1 handful pine nuts
Instructions
- Preheat your oven to 390°F/200°C on natural convection/static heat high and low, cut the eggplants in half and square them with a knife.
- Drizzle each slice with olive oil, salt and thyme, then place in the oven for 20-25 minutes (the eggplants should be well roasted).
- Using a fork, scrape the flesh from the eggplants into a bowl. Add lemon juice, pepper, paprika, cumin, garlic and olive oil.
- Put everything in a blender (or mash with a fork), add a little Espelette pepper and fresh parsley leaves as a topping, and enjoy!
Notes
Nutrition
This post may contain affiliate links, which means I’ll receive a commission if you purchase through my links, at no extra cost to you. Please read full disclosure for more information.
Répondre