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Eggplant Caviar

Eggplant Caviar

Eggplant Caviar - the Italian version of Baba Ganoush.

Course Appetiser
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Manuela Zangara

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

  1. Heat the oven to 190°C – 375°F.
  2. 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.
  3. Roast the eggplants 25 to 30 minutes, or until very soft. Let them cool for 10 to 15 minutes until easily handled.
  4. Peel the eggplants, drain the excess liquid and put them in a blender together with all the other ingredients.
  5. Blend well and serve at room temperature on bread or use as a dip.