Eggplant caviar, as you can deduce, has nothing to do with salty sturgeon eggs. But yet this savory cream is amazing, versatile and Paleo!
It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. Just roasted eggplant with herbs completed with garlic and a good amount of Extra Virgin Olive Oil. Spread it on crusty bread or use it as sauce for a yummy pasta.
Makes 2 cups| 50 minutes to roast the eggplants, 10 minutes to make the caviar
2 eggplants, medium size
Few sprigs of thyme
2 leaves of fresh basil
1 or 2 leaves of mint
1 clove garlic, minced
1/2 cup Oil EVO
Few drops of lemon
Salt and pepper to taste
Preheat oven to 400°F (205°C). Cut the eggplants in half lengthwise. Poke each eggplant a few times with a sharp knife and put cloves in the cuts. Add the thyme sprigs and close the two halves making the eggplant whole again and wrap it in aluminum foil. Do the same with the other eggplant. Bake for about 50 minutes or until the flesh is soft. Scrape the pulp from the skins into the bowl of a food processor. Add the ½ cup of olive oil, lemon juice, garlic minced, basil, mint, salt, and pepper freshly grated. You can also add chili powder and substitute the garlic with shallot for a more complex taste. Pulse the food processor a few times, until the mixture is almost smooth.Taste, and add additional salt, lemon, or other seasonings, as desired.
You can preserve the caviar in the refrigerator for 3 o 4 days or a little bit more in a glass jar with hermetic lid. Be sure to cover the caviar completely with olive oil.