Eggplant Caviar Recipe

3 pcs. Eggplants
1/3 cup of Olive oil
Juice of 1 lemon
3 minced cloves of Garlic
Pepper & salt
1 tbsp. parsley minced (or use anchovies, onions or basil)

This dish is a great dip which is really good to be paired with uncooked vegetables or as a spread on French bread either as a light lunch, snack or appetizer.

Eggplants should be halved lengthwise then placed under a broiler that is two inches away from heat source.

Broil it for about 50 mins. and don’t forget to turn it once and cook until it is quite soft already. Spoon out eggplant flesh then throw away the strip where the seeds are.

Mash eggplant flesh coarsely by hand; pass it through a coarse blade or through a food mill.

Add in garlic for taste then mix in olive oil. To finish, add in juice of 1 lemon, parsley then season with some pepper and salt.