Noah Baker
Course: Appetizer Cuisine: American Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 60 minutes Calories: 200 kcal
Let’s get started!
– 2 medium-sized eggplants about 1 to 1.5 pounds total – 2 tablespoons olive oil – 2-3 cloves garlic minced – 1-2 tablespoons lemon juice freshly squeezed – 2 tablespoons tahini optional – 1 teaspoon salt or to taste – 1/2 teaspoon black pepper or to taste
1. Preheat the oven to 400°F (200°C). Line a baking sheet with aluminum foil or parchment paper for easy cleanup. 2. Wash the eggplants and pat them dry with a paper towel. Using a fork or knife, prick the eggplants in several places to allow steam to escape during roasting.
3. Place the pricked eggplants on the prepared baking sheet and drizzle them with 1 tablespoon of olive oil. Use your hands to rub the oil evenly over the surface of the eggplants. 4. Roast the eggplants in the preheated oven for 35-40 minutes, or until they are soft and collapse when pressed with a fork. Remove them from the oven and let them cool slightly.
5. Once the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh using a spoon. Discard the skins and transfer the flesh to a mixing bowl . 6. Use a fork or potato masher to mash the roasted eggplant flesh until smooth. Alternatively, you can pulse it in a food processor for a finer texture.
7. Add the minced garlic, lemon juice, tahini (if using), remaining tablespoon of olive oil, salt, black pepper, and paprika (if using) to the mashed eggplant. Stir well to combine and adjust seasonings to taste. 8. Transfer the mixture to a serving dish and garnish with chopped fresh parsley or cilantro.
9. Serve the Eggplant Caviar Spread immediately, or cover and refrigerate for at least 1 hour to allow the flavors to meld before serving. 10. Enjoy the spread with crusty bread, crackers, pita chips, or fresh vegetables.