Recipe courtesy of Laura Calder
Aubergine Caviar
- Level: Easy
- Yield: about 1 to 1/2 cups/375 ml
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 118
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 10
- Dietary Fiber
- 5
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 378
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
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
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.