Aubergine Caviar

Name: Aubergine Caviar
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: about 1 to 1/2 cups/375 ml
Ingredients: 1 medium eggplant; 2 to 3 tablespoons olive oil; 1 to 2 garlic cloves, minced; 1 teaspoon ground cumin, more to taste; Salt and freshly ground black pepper; About 1/2 red pepper, very finely diced; About 10 fresh mint leaves, shredded

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Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: about 1 to 1/2 cups/375 ml

Level: Easy
Total: 35 min

Prep: 10 min
Cook: 25 min

Yield: about 1 to 1/2 cups/375 ml

Ingredients

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1 medium eggplant

2 to 3 tablespoons olive oil

1 to 2 garlic cloves, minced

1 teaspoon ground cumin, more to taste

Salt and freshly ground black pepper

About 1/2 red pepper, very finely diced

About 10 fresh mint leaves, shredded

Directions

Preheat the oven to 400 degrees F. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won't stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft, about 25 minutes.
When the eggplant is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the fresh mint leaves. Stir in the remaining olive oil. Serve the mixture spooned onto crackers or thin croutes.