Eggplant Caviar

Ingredients

Eggplant

2 medium-sized

Tomatoes

2 large, diced

Garlic

3 cloves, minced

Olive oil

3 tablespoons

Lemon juice

2 tablespoons

Fresh parsley

1/4 cup, finely chopped

Fresh basil

1/4 cup, finely chopped

Salt

1/2 teaspoon, or to taste

Pepper

1/4 teaspoon, or to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prick the eggplants all over with a fork to prevent them from bursting during roasting. Place them on a baking sheet.
3. Roast the eggplants in the preheated oven for 30-40 minutes, or until their skin is charred and the flesh is soft.
4. Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and discard it.
5. In a large bowl, mash the roasted eggplant flesh with a fork. Alternatively, you can blend it in a food processor until smooth for a more refined texture.
6. To the mashed eggplant, add the diced tomatoes, minced garlic, olive oil, lemon juice, chopped parsley, chopped basil, salt, and pepper. Mix well to combine all the ingredients.
7. Taste the eggplant caviar and adjust the seasoning if needed. If you prefer a bit of heat, you can add a pinch of chili flakes.
8. Refrigerate the eggplant caviar for at least 1 hour before serving. This allows the flavors to meld together and intensify.
9. Serve the eggplant caviar chilled with toasted bread or crackers. It can also be used as a dip for vegetables or a spread for sandwiches.