This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.
Prep Time:10 minutes
Total Time:40 minutes
Yield:12
Ingredients
4 large globe eggplants (aubergines) – around 1 kg (2lb) in weight in total
Garlic, 1 peeled clove
Juice of half a lemon
Extra virgin olive oil, 4 tablespoons
1 tsp cumin seeds
150g/2/3 cup creamy yogurt (Greek if possible)
A little paprika to decorate
Toasted bread, thinly sliced.
Instructions
Pre-heat your oven to 250º C (475º F)
Make holes in the eggplant with a fork and place on a baking tray to roast.
After 20 minutes roasting, begin to test with a fork to see if they are cooked. Depending on their size, the flesh will be cooked and soft in 20-35 minutes.
Cut the eggplants in half lengthways and scoop out the flesh with a spoon.
Put this in a container and blend (with an immersion blender) with the lemon juice, cumin, garlic and a good pinch of salt.
Stir the yogurt into this mixture well.
Stir the olive oil through this. Put into a serving dish and decorate with a sprinkling of paprika.