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Home » Recipes » Appetizers » Eggplant Caviar

Eggplant Caviar

August 26, 2014 By Joana Oliveira

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Eggplant Caviar

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 low fodmap eggplant caviar is perfect to put on a slice of bread or to dip in veggies like carrots.

Hope you enjoy it as much as I do!

Eggplant Caviar

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.

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5 from 2 votes

Eggplant Caviar

Two ingredients low fodmap eggplant caviar recipe with an intense flavor and a super creamy consistency. The perfect spread or dip. Easy and budget friendly
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Appetizer
Cuisine: Low Fodmap
Keyword: eggplant
Servings: 4 people
Author: My Gut Feeling

Ingredients

  • 3 medium eggplants
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • a pinch of sea salt
  • a pinch of herbes de provence optional

Instructions

  • 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.

Notes

You can add water in the blender, in case the dip is too thick.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

 Recipe in Portuguese:

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Caviar de Beringela

Receita de caviar de beringela low FODMAP com dois ingredientes, de sabor intenso e consistência super cremosa. Fácil e económica.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Cuisine: Low Fodmap
Servings: 4
Author: My Gut Feeling

Ingredients

  • 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

Instructions

  • 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.

Notes

Caso o paté esteja muito grosso, pode adicionar um pouco de água no liquidificador.
Tried this recipe?Mention @mygutfeelingblog or tag #mygutfeeling!

 

Filed Under: Appetizers, Vegan, Vegetarian Tagged With: eggplant

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Hello and welcome to My Gut Feeling! My name is Joana and I follow the low FODMAP diet. Here you can find low FODMAP recipes and tips. Hope you enjoy!

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