I fell in love with eggplant caviar on my first working day in Belgium. My new colleagues had thrown a very nice welcoming party for me and there it was, waiting for me to taste it and feel very happy with the new job.
What I didn´t know is that this is a very popular and ancient recipe. It is called Baba Ganoush in Lebanon, Syria and Egypt, Montabbal in Israel, Melitzanosalata in Greece and Paltlican Salatasi in Turkey. Actually this dip is so budget friendly and easy to make that you wonder why it´s called caviar. It must be its tasty and intense flavor and its super creamy consistency.
This caviar is perfect to put on a slice of bread or as a dip for veggies like carrots.
Hope you enjoy it as much as I do!
This version does not include the typical tahini sauce or the cooking method of grilling the eggplants with a flame (giving it a smokey flavour but it´s a difficult technique to master). I find that the eggplants, specially if organic, already have a strong flavour of their own and I like to keep things simple.
- 3 medium eggplants
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- a pinch of sea salt
- a pinch of herbes de provence (optional)
- Preheat oven to 200ºC/390ºF.
- Cut the eggplants in half lengthwise and place them with the skin facing down.
- Using a knife, cut into the flesh to form a grid.
- Cook for about 45 minutes until the eggplants are brown and easily separate from the skin with a spoon.
- Place the skinless egglplants in a blender with olive oil, lemon juice, the herbs (optional) and a pinch of salt until it reaches a smooth consistency.
Recipe in Portuguese:
- 3 beringelas médias
- 2 colheres de sopa de azeite
- 1 colher de sopa de sumo de limão
- Uma pitada de sal marinho
- Uma pitada de ervas de Provença (opcional)
- Pre-aqueça o forno a 200ºC / 390ºF.
- Corte as beringelas ao meio no sentido do comprimento e coloque-as com a pele virada para baixo.
- Usando uma faca, corte o interior da beringela na diagonal, até formar o desenho de uma grelha.
- Leve ao forno durante cerca de 45 minutos, até que as beringelas estejam acastanhadas e consiga facilmente retirar a polpa com uma colher.
- Coloque as beringelas sem pele num liquidificador com azeite, sumo de limão, ervas (opcional) e uma pitada de sal até obter uma consistência cremosa.