Caviar d'Aubergine

Caviar d'Aubergine is a delightful vegan spread made from roasted eggplant, infused with garlic and tahini, perfect for a light French lunch. This creamy dip offers a smoky flavor and pairs beautifully with crusty bread or fresh vegetables.

Ingredients

• Eggplant - 1 medium (about 250g)
• Garlic - 2 cloves, minced
• Tahini - 2 tablespoons (30g)
• Lemon juice - 1 tablespoon (15ml)
• Olive oil - 2 tablespoons (30ml)
• Salt - 1/2 teaspoon (2g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh parsley - 2 tablespoons, chopped (8g)
• Smoked paprika - 1/2 teaspoon (2g)

Steps

1. Preheat the oven to 200°C (400°F).
2. Slice the eggplant in half lengthwise and score the flesh with a knife in a crisscross pattern.
3. Brush the cut sides of the eggplant with 1 tablespoon of olive oil and sprinkle with salt.
4. Place the eggplant halves cut side down on a baking sheet lined with parchment paper.
5. Roast in the preheated oven for 30-35 minutes until the skin is wrinkled and the flesh is soft.
6. Remove the eggplant from the oven and let it cool for a few minutes before scooping out the flesh with a spoon.
7. In a mixing bowl, combine the roasted eggplant flesh, minced garlic, tahini, lemon juice, smoked paprika, and the remaining tablespoon of olive oil.
8. Mash the mixture with a fork or blend it in a food processor until smooth and creamy.
9. Season with black pepper to taste, and stir in the chopped parsley.
10. Serve the Caviar d'Aubergine at room temperature with crusty bread or fresh vegetable sticks.

Nutrition

• Calories: 150
• Protein: 4 g
• Carbs: 12 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, which aids in digestion.
• Contains antioxidants that may help reduce inflammation.

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