Eggplant Caviar

Eggplant Caviar is a deliciously smoky and creamy Moroccan appetizer, perfect for spreading on bread or serving with pita. This vegan delight is packed with flavors from roasted eggplant, garlic, and spices, making it a healthy and satisfying start to any meal.

Ingredients

• Eggplant - 1 medium (about 250g)
• Olive oil - 2 tablespoons (30ml)
• Garlic - 2 cloves, minced
• Lemon juice - 1 tablespoon (15ml)
• Cumin powder - 1 teaspoon (5g)
• Paprika - 1 teaspoon (5g)
• Salt - 1/2 teaspoon (3g)
• Black pepper - 1/4 teaspoon (1g)
• Fresh parsley - 2 tablespoons, chopped
• Pita bread - for serving

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant in half lengthwise and score the flesh with a knife. Brush the cut side with 1 tablespoon of olive oil and sprinkle with a little salt.
3. Place the eggplant cut side down on a baking sheet lined with parchment paper and roast in the oven for about 30-35 minutes, until the flesh is tender and slightly charred.
4. Remove the eggplant from the oven and let it cool for a few minutes. Once cooled, scoop out the flesh and place it in a mixing bowl.
5. Add the minced garlic, lemon juice, cumin, paprika, salt, black pepper, and the remaining tablespoon of olive oil to the eggplant flesh. Mix well until smooth and creamy.
6. Stir in the chopped parsley and adjust seasoning to taste.
7. Transfer the eggplant caviar to a serving bowl and serve with warm pita bread.

Nutrition

• Calories: 150
• Protein: 3 g
• Carbs: 15 g
• Fiber: 6 g
• Sugar: 4 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.1 L

Health Benefits

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

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