Difficulty: Easy
\nCalories per 100g: ~60
\nServings: 4
\nPreparation Time: 15 minutes
\nCooking Time: 20 minutes
\nTotal Time: 35 minutes <\/p>\n
Uncover the authentic Lebanese eggplant caviar recipe perfect for sharing with friends. This versatile dish can be served as an appetizer with veggies or bread, as a starter, or as a side for grilled meats or a spicy leg of lamb.<\/p>\n
– 3 Eggplants
\n– 1 clove of Garlic
\n– 3 tablespoons Olive Oil
\n– 1\/2 Lemon
\n– A sprinkle of Fresh Thyme
\n– Salt (to taste)
\n– Pepper (to taste)<\/p>\n
1. **Preheat the Oven:**
\n Start by setting your oven to 425\u00b0F (220\u00b0C). Prepare the eggplants by leaving them whole or slicing them lengthwise and scoring the flesh in a criss-cross pattern.<\/p>\n
2. **Roast the Eggplants:**
\n Place the eggplants in the oven and roast for about 20 minutes, or until the flesh is very tender.<\/p>\n
3. **Cool and Scoop:**
\n After roasting, allow the eggplants to cool slightly for easier handling. Then, using a spoon, scoop out the tender flesh.<\/p>\n
4. **Blend the Ingredients:**
\n In a blender, combine the eggplant flesh, peeled and degermed garlic clove, olive oil, stripped thyme leaves, and the juice from half a lemon. Blend until smooth, then season with salt and pepper to taste.<\/p>\n
Transfer the eggplant pur\u00e9e into a beautiful serving dish (or a clean jar if you plan to store it) and drizzle with a bit more olive oil. Serve chilled and enjoy the delightful flavors. Bon appetit!<\/p>\n\n\n