Eggplant caviar
Roasting the eggplant softens the flesh and adds delicious flavour. Enjoy as an appetizer or a starter course.
Ingredients
- 2 Eggplants washed
- 2 tbsp Yogurt (plain) or cream
- 1 Garlic Clove
- 1/4 bunch Fresh Coriander washed
- 4 tbsp Olive Oil
- Salt & Pepper to taste
Instructions
- Preheat your oven to (200°C) 400°F
- Put the eggplants in a baking dish in the hot oven for an hour. Take them out and allow to cool.
- Finely chop ¼ bunch of coriander and add crushed garlic, yogurt, 4 tablespoons of olive oil, salt & pepper
- Mix, taste and adjust the seasoning if necessary
- Cut the eggplants in two and scoop out the flesh from using a spoon (discard the skin)
- Crush the flesh with a fork and mix it with the yogurt mixture
- Serve fresh on toasts as an appetizer or as a starter course with a green salad.
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