Roasted Eggplant Caviar
 
 
Author:
Recipe type: Appetizer
Cuisine: French
Ingredients
  • 2 medium eggplants
  • 3 Tbsp olive oil
  • 3 Tbl lemon juice
  • ¼ cup tahini (sesame butter)
  • 1 garlic clove
  • 1 tsp smoked paprika
  • ½ cup fresh parsley
  • salt & Pepper
Instructions
  1. METHOD 1: Gas stove (fastest)
  2. Cut the eggplants in half with the skin and put directly over high flames.
  3. Using metal tongs, flip one side until it is well charred, then do the other.
  4. It should take about 5 minutes for the eggplants to be fully roasted and charred.
  5. You know they are done when the eggplants collapse on themselves.
  6. Let the eggplant cool a little and remove the skin which should come of easily but will be messy!
  7. Gently squeeze the eggplant over the sink to remove any liquid left.
  8. METHOD 2: OVEN BROILING
  9. Preheat oven to 450F, move your rack in the upper level.
  10. Place eggplants cut in half on a lined baking dish face down and bake for 35-40 minutes until the flesh is soft when you touch it.
  11. Remove the eggplants from the oven. Let them cool down a little. Use tongs to quickly peel the charred skin.
  12. Place the flesh in a thin thieve to drain the excess water (remember it is a sponge).
  13. MIX
  14. Place the roasted eggplant flesh and remaining ingredients except the olive oil in a mortar or a food processor and pulse a few times.
  15. Add some olive oil and pulse again. You want to keep a certain texture so don't overdo it.
  16. Taste and season as needed.
  17. Pour into a nice dish, top with chopped fresh parsley.
  18. Drizzle some olive oil and cover. Refrigerate for a few hours.
  19. Serve with flat bread, crackers, sliced French baguette or with fresh cut raw vegetables.
Recipe by Kind Cooking at https://kindcooking.com/easy-baba-ganoush/