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
Servings: 4 people
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.