Ah, eggplant caviar… More than just a spread, it's a sun-drenched journey to the shores of the Mediterranean. Imagine: a sun-drenched terrace, the sound of cicadas, and a table laden with summer flavors. This recipe for eggplant caviar with roasted garlic is an homage to these moments of sharing and conviviality. It's incredibly easy to make and so delicious that you won't be able to live without it!
Roasted garlic adds a caramelized sweetness that enhances the smoky flavor of the eggplant. It's a perfect combination, enhanced with a touch of lemon, creamy tahini, and fresh herbs. Perfect as an appetizer, alongside grilled meats, or simply spread on toast, this eggplant caviar is an explosion of flavor. And for a Purlema touch, be sure to enjoy it while learning about the benefits of our products on our blog !
Get ready to impress your guests with this easy and delicious recipe. And if you love Mediterranean flavors, explore our other recipes on our dedicated recipe blog !
Ingredients
Serves 4:
- 2 large eggplants
- 1 head of garlic
- 3 tablespoons of olive oil
- 2 tablespoons of tahini (sesame paste)
- The juice of 1/2 a lemon
- 1/4 bunch of fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- Optional: A pinch of Espelette pepper
Instructions
- Preheat the oven to 200°C (gas mark 6-7). Cut the top off the head of garlic to expose the cloves. Drizzle with olive oil, season with salt and pepper. Wrap in aluminum foil and bake for 45 minutes, or until the garlic is tender and golden.
- Meanwhile, prepare the eggplants. Wash them and prick them several times with a fork. Place them directly on the oven rack, under the head of garlic, for about 45 minutes to 1 hour, or until the skin is blackened and the flesh is very tender.
- Allow the eggplants to cool slightly before cutting them in half. Scoop out the flesh with a spoon and place it in a salad bowl.
- Squeeze the roasted garlic head over the salad bowl to extract the pulp.
- Add the olive oil, tahini, and lemon juice to the eggplant flesh and roasted garlic. Mix everything well using a fork or an immersion blender to obtain a smooth purée.
- Season with salt and pepper to taste. Add a pinch of Espelette pepper if you wish.
- Stir in the chopped parsley. Taste and adjust the seasoning if necessary.
- Refrigerate the eggplant caviar for at least 30 minutes before serving. This will allow the flavors to develop.
- Serve chilled with toast, raw vegetables, or as a side dish with your favorite meals. Don't hesitate to share your creations on social media using #PurlemaRecipes!
Chef's Tips
For a more intense flavor, you can grill the eggplants directly over a high flame (barbecue or gas stove), turning them regularly until the skin is completely charred. The flesh will have an incomparable smoky taste.
- For a lighter version, replace some of the olive oil with water.
- You can add other fresh herbs, such as mint or coriander, to vary the flavors.
- For a creamier texture, add a tablespoon of Greek yogurt.
Conservation
Eggplant caviar can be kept in the refrigerator in an airtight container for 3 to 4 days.
