Roasted Garlic Eggplant Caviar: Easy & Delicious Recipe

Roasted garlic eggplant caviar is much more than just a spread. It's a sun-drenched culinary journey, an ode to Mediterranean flavors. I still remember my grandmother, Mamie Rose, preparing this delicacy every summer with freshly picked eggplants from her garden. The aroma of roasted garlic filled the entire house, promising a convivial and indulgent appetizer. This recipe is a tribute to those precious moments, a sharing of tradition and authentic flavors. It's a simple recipe, accessible to everyone, that transforms humble ingredients into a refined and irresistible dish.

This version of eggplant caviar with roasted garlic is particularly delicious thanks to the sweetness of the roasted garlic, which contrasts beautifully with the slight bitterness of the eggplant. A drizzle of good-quality olive oil, a few fresh herbs, and a pinch of salt are all it takes to elevate this dish. Serve it with toasted bread croutons, crudités, or breadsticks for a delightful appetizer. You can also use it as a base for open-faced sandwiches, regular sandwiches, or even as an accompaniment to grilled meat or fish.

So, ready to embark on a culinary journey to the Mediterranean? Follow this recipe step by step and let yourself be transported by the sun-drenched flavors of eggplant caviar with roasted garlic. It's an invitation to indulge and share, a concentrated dose of simple and authentic happiness.

Ingredients

Serves 6:

• 2 large eggplants (approximately 1 kg)
• 1 head of garlic
• 4 tablespoons of extra virgin olive oil
• 2 tablespoons of fresh lemon juice
• 2 tablespoons of tahini (sesame paste)
• 1/4 teaspoon ground cumin
• 1/4 teaspoon of smoked paprika
• A few sprigs of fresh parsley, chopped
• Salt and freshly ground black pepper, to taste
• Optional: a few pitted, chopped black olives

Instructions

1. Preheat the oven to 200°C (gas mark 6-7). Cut the head of garlic horizontally, just enough to expose the cloves. Drizzle with a tablespoon of olive oil, season with salt and pepper. Wrap in aluminum foil and bake for 45 minutes to 1 hour, or until the garlic is tender and golden.
2. Meanwhile, prepare the eggplants. Prick the eggplants several times with a fork. This will prevent them from exploding during cooking.
3. Cook the eggplants. You have two options:
   Option 1 (Oven): Place the eggplants on a baking tray and bake them next to the garlic for the last 45 minutes of the garlic's cooking time, or until they are very tender and the skin is slightly blackened.
   Option 2 (Grill): Grill the eggplants directly over the flame of your gas stove or on a barbecue, turning them regularly, until the skin is completely charred and the eggplant is very soft. This method gives a delicious smoky flavor.
4. Let the eggplants and garlic cool. Once cooked, let the eggplants cool slightly before handling them. Let the garlic cool completely in the aluminum foil.
5. Scoop out the flesh of the eggplants. Cut the eggplants in half lengthwise and remove the flesh with a spoon. Place the flesh in a large bowl.
6. Press the roasted garlic. Once the garlic has cooled, press the roasted cloves to extract the pulp. Add the garlic pulp to the eggplant.
7. Blend the ingredients. Add the remaining olive oil, lemon juice, tahini, cumin, smoked paprika, salt, and pepper. Blend everything with an immersion blender or food processor until smooth and creamy. Taste and adjust the seasoning if necessary.
8. Stir in the parsley. Add the chopped fresh parsley (and chopped olives, if using) and mix gently.
9. Refrigerate. Cover the eggplant caviar and refrigerate for at least 30 minutes to allow the flavors to develop.
10. Serve. Serve the fresh eggplant caviar, accompanied by toasted bread croutons, raw vegetables, breadsticks or any other accompaniment of your choice.

Chef's Tips

• For a more intense flavor, you can draw out the excess water from the eggplants by sprinkling them with salt and letting them sit for 30 minutes before cooking.
• Feel free to add other aromatic herbs, such as fresh mint or coriander, to vary the flavors.
• If you like spicy flavors, add a pinch of Espelette pepper or a few drops of hot sauce.
• For a lighter version, you can replace the tahini with Greek yogurt.

Conservation

Eggplant caviar can be kept in the refrigerator for 3 to 4 days in an airtight container.

For longer storage, you can freeze it. Then defrost it in the refrigerator and mix it well before serving.

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