Got this recipe from Davidlebovitz.com. It’s very easy to make and perfect for those looking for a new way to cook eggplant!
About six servings
- 3 small or 2 medium eggplants
- 1 tablespoon olive oil, plus additional for preparing the pan
- 2 tablespoons fresh lemon juice
- 1 clove garlic, peeled and minced
- 1 small onion (or shallot) peeled and minced
- 1/2 teaspoon salt
- 1/8 teaspoon chili pepper powder
- 2 tablespoons chopped basil
- 1 tsp minced thyme leaves
1. Preheat the oven to 400ºF (200ºC).
2. Poke each eggplant a few times with a sharp knife and put eggplants on a baking sheet and place it in the oven for 40 minutes (for smaller eggplants it takes less time: 20 – 30mins depending on size) or until the eggplants are soft and shriveled.
3. When cool enough to handle, cut the eggplants in half lengthwise, and scoop out the soft insides into the bowl of a blender or food processor. (You can also scrape them into a bowl, and mash them by hand with a fork.)
6. Add the tablespoon of olive oil, lemon juice, garlic and onion, salt, and chili pepper powder.
7. Pulse the food processor a few times, until the mixture is almost smooth. Add the herbs and pulse a few more times.
Taste, and add additional salt, lemon, or other seasonings, as desired. The texture and flavor is best after being chilled in the refrigerator for 2 hours.
To serve, spoon into a bowl and make a well in the center. Pour a bit of olive oil in the middle and sprinkle with chili powder, sumac, or some chopped fresh herbs. Crisp toasts, crackers, or pita triangles are good accompaniments.
Storage: Eggplant caviar can be kept refrigerated for up to five days.