Eggplant caviar: roasted eggplant dip with lemon, yogurt and cumin
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Eggplant caviar with lemon and yogurt
Roasted eggplant blended with lemon, garlic and creamy yogurt, with a little cumin for a hint of the Middle East. Fresh, lemony and gone in minutes once the toast comes out.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
- About 1 kg (2¼ lb) eggplants (3–4 medium)
- 1 garlic clove, peeled
- Juice of ½ lemon
- 4 tablespoons extra virgin olive oil
- 1 teaspoon cumin seeds
- 150 g (⅔ cup) thick, creamy yogurt (Greek if possible)
- Salt
- A little paprika, to decorate
- Thinly sliced toasted bread, to serve
Instructions
- Preheat your oven to 250°C (480°F).
- Prick the eggplants all over with a fork and roast them whole on a baking sheet.
- After 20 minutes, start testing them with a fork. Depending on their size, the flesh will be soft in 20–35 minutes.
- Cut the eggplants in half lengthwise and scoop out the flesh with a spoon.
- Put the flesh in a container and blend with an immersion blender, together with the lemon juice, cumin, garlic and a good pinch of salt.
- Stir in the yogurt, then the olive oil.
- Spoon into a serving dish, sprinkle with paprika and serve with the toasted bread.
