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 - the Italian version of Baba Ganoush.
- 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
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.