Eggplant is one of my favourite ingredients when it comes to make anything with vegetables. It is a very common ingredient in Italian cooking, especially in the south where it is present at almost every meals during the summer months, when eggplant is at its best. Today I will share with you a recipe for Eggplant Caviar, which could be considered the Italian version of the Middle Eastern baba ganoush. It is a very easy recipe and it can be eaten as a dip, as a sauce for sandwiches and wraps or as appetiser if served on crusty bread. It is the perfect summer dish. Enjoy!
Eggplant Caviar
Eggplant Caviar - the Italian version of Baba Ganoush.
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Ingredients
- 700 gms – 1.5 lbs. eggplant
- 1 garlic clove
- 1 tbsp basil leaves
- 1 tbsp mint leaves
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- 1 pinch chilli powder optional
- Salt to taste
Instructions
-
Heat the oven to 190°C – 375°F.
-
Place eggplants onto a baking sheet lined with baking paper and prick in several places using a fork. This helps the steam escape while the eggplants roast.
-
Roast the eggplants 25 to 30 minutes, or until very soft. Let them cool for 10 to 15 minutes until easily handled.
-
Peel the eggplants, drain the excess liquid and put them in a blender together with all the other ingredients.
-
Blend well and serve at room temperature on bread or use as a dip.
Looks so simple but tasty dish