How to Cook Eggplant Caviar

Serves: 4

Preparation time: 10 mins

Cooking time: 1 ½ hours

Ingredients needed to make Eggplant Caviar:

• 1 large eggplant
• 3 garlic cloves, finely chopped
• 1 large onion, finely chopped
• 1 tbsp tomato paste
• 2 tsp olive oil
• salt and freshly ground black pepper to taste
• crackers, to serve

Cooking instructions for Eggplant Caviar:

• Warm up your oven to 400 degrees F.
• Place the eggplant into a roasting pan and place it in the middle oven rack.
• Roast the veggie for an hour or until it is cooked through and remove from oven; set aside to cool.
• Once cooled, slice it into halves and scoop out its flesh using a melon baller or spoon.
• Place the scooped out flesh onto a chopping boars and chop it into a mushy consistency, resembling that of oatmeal.
• Drizzle the olive oil in a large frying pan and heat it for a minute over moderate flame, until it shimmers.
• Throw in the onions and sauté for about 10 minutes, stirring often, until they turn limp but doesn’t change colour.
• Stir in the garlic and continue to sauté for another minute.
• Pour in the tomato paste and give them a nice stir to coat well.
• Cook for one more minute and stir in the mushy eggplant flesh.
• Continue to cook the mixture for about 5-8 minutes, stirring at times, until the blend thickens.
• Adjust the seasonings and spoon it into a serving bowl.
• Serve hot alongside toasted crackers.

Image credit: Wikimedia Commons

Last Updated on March 30, 2013 by