Eggplant is one of my favourite vegetables to cook with. In southern Italy it appears on the table throughout the summer, when it’s at its best. This recipe for Eggplant Caviar is an Italian take on the Middle Eastern baba ganoush. It’s simple to make and versatile: serve it as a dip, spread it on crusty bread, or use it as a sandwich or wrap sauce. Light, fragrant and perfect for warm-weather meals—enjoy!
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Eggplant Caviar
Eggplant Caviar – a simple Italian version of baba ganoush, full of summer flavour.
Course:
Appetiser
Appetiser
Cuisine:
Italian
Italian
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4
Author: Manuela Zangara
Ingredients
-
700
gms
– 1.5 lbs. eggplant -
1
garlic clove -
1
tbsp
basil leaves -
1
tbsp
mint leaves -
2
tbsp
extra virgin olive oil -
2
tbsp
red wine vinegar -
1
pinch
chilli powder
optional - Salt to taste
Instructions
-
Preheat the oven to 190°C (375°F).
-
Place the eggplants on a baking sheet lined with parchment and prick them several times with a fork so steam can escape while they roast.
-
Roast for 25–30 minutes, until the flesh is very soft. Allow the eggplants to cool for 10–15 minutes until they can be handled easily.
-
Peel the eggplants, drain any excess liquid, and transfer the flesh to a blender with the garlic, basil, mint, olive oil, red wine vinegar, chilli (if using) and salt.
-
Blend until smooth or to your preferred texture. Serve at room temperature on slices of bread, as a dip with crudités, or as a spread for sandwiches and wraps.
