Eggplant Caviar

Ingredients

• 2 large eggplants (about 1 kg / 2.2 lbs) 2 large eggplants (about 1 kg / 2.2 lbs)
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 8g
• Protein: 2g
• Fiber: 6g
• Salt: 0.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   Pierce the eggplants with a fork in several places to prevent them from bursting during roasting.
3. 3.
   Place the eggplants on a baking sheet and roast them in the preheated oven for about 45 minutes, or until the skin is charred and the flesh is soft.
4. 4.
   Remove the eggplants from the oven and let them cool slightly. Once cooled, peel off the charred skin and discard it.
5. 5.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and fragrant.
6. 6.
   Meanwhile, chop the roasted eggplant flesh into small pieces.
7. 7.
   Add the chopped eggplant to the skillet with the onions and garlic. Stir in the smoked paprika, dried thyme, and dried oregano. Season with salt and pepper to taste.
8. 8.
   Cook the mixture over low heat for about 10 minutes, stirring occasionally, to allow the flavors to meld together.
9. 9.
   Remove the skillet from the heat and let the mixture cool slightly.
10. 10.
    Transfer the mixture to a food processor or blender and blend until smooth and creamy.
11. 11.
    Taste and adjust the seasoning if needed.
12. 12.
    Transfer the eggplant caviar to a serving dish and garnish with fresh parsley.
13. 13.
    Serve the eggplant caviar at room temperature with crusty bread or crackers.

Treat your ingredients with care...

• Eggplants — Roasting the eggplants enhances their flavor and gives the caviar a smoky taste. Make sure to pierce the eggplants before roasting to prevent them from bursting.
• Smoked paprika — This spice adds a deep and smoky flavor to the caviar. If you don't have smoked paprika, you can use regular paprika, but the smoky element will be missing.

Tips & Tricks

• For a creamier texture, you can blend the caviar for a longer time.
• Add a squeeze of lemon juice for a tangy twist.
• Customize the herbs to your liking. Fresh basil or mint can be great additions.
• Serve the caviar with a drizzle of extra virgin olive oil for added richness.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Eggplant Caviar as an appetizer or a side dish. It pairs well with crusty bread, crackers, or vegetable sticks. You can also use it as a spread in sandwiches or wraps for a flavorful twist.

Presentation advice

To enhance the presentation, drizzle a little olive oil on top of the caviar and sprinkle some fresh parsley leaves. Serve it in a decorative bowl or on a platter with some colorful vegetables or bread slices arranged around it.