Eggplant Caviar

Eggplant Caviar is a rich and smoky spread made from roasted eggplant, garlic, and herbs, bringing a delightful Mediterranean twist to your table. Perfect as a dip or a flavorful topping, it’s an elegant appetizer that’s sure to impress.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons
• Shallot - 1 small, finely chopped
• Garlic - 1 clove, minced
• Fresh parsley - 2 tablespoons, chopped
• Fresh lemon juice - 1 tablespoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Smoked paprika - 1/2 teaspoon

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh with a knife. Drizzle with 1 tablespoon of olive oil and sprinkle with salt.
3. Place the eggplant halves on a baking sheet, cut side up, and roast in the preheated oven for about 25 minutes, or until the flesh is soft and slightly charred.
4. While the eggplant is roasting, heat the remaining tablespoon of olive oil in a skillet over medium heat. Add the chopped shallot and garlic, sautéing until softened and fragrant, about 3-4 minutes.
5. Once the eggplant is done, scoop the flesh out of the skin and place it in a mixing bowl. Add the sautéed shallot and garlic, chopped parsley, lemon juice, smoked paprika, black pepper, and mix until well combined.
6. Taste and adjust seasoning if necessary. Serve warm or at room temperature with pita chips or crusty bread.

Nutrition

• Calories: 150
• Protein: 2 g
• Carbs: 15 g
• Fiber: 7 g
• Sugar: 4 g
• Sodium: 250 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Contains antioxidants that may help reduce inflammation.

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