Spiced Eggplant Caviar with Cruditandeacute;s
- Yield: Makes about 1 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 142
- Total Fat
- 11
- Saturated Fat
- 1
- Carbohydrates
- 13
- Dietary Fiber
- 5
- Sugar
- 7
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 418
Ingredients
1 large (1-pound) globe eggplant
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Zest and juice of 1 lemon
2 tablespoons finely chopped fresh cilantro, plus more for garnish
2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper
1/4 cup pomegranate seeds
Crudités, for serving
Directions
- 1. Pierce the eggplant all over with a fork. Place on a paper towel-lined plate and microwave on High for 10 minutes, turning once.
- 2. In a large microwave-safe bowl, combine the olive oil, garlic, coriander, and cinnamon. Microwave on High for 1 minute.
- 3. Cut the eggplant in half lengthwise. Scoop out the flesh and transfer to the bowl with the oil; discard the eggplant skin and stem. Add the lemon zest and juice, cilantro, and onion. With a fork, mash the mixture until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, top with the pomegranate seeds and cilantro and serve with crudités.