Eggplant caviar with lemon and garlic
Sometimes in life, with just a little pleasure, you can smile again! This little pleasure could well be a good little eggplant caviar with lemon and garlic. What do you say? A simple recipe to make, very greedy and really full of sunshine. A little more interesting: it’s even a low-calorie recipe! Indeed, eggplant is known to be hoursne of antioxidants. These antioxidants are contained in the skin. In addition, garlic, when consumed regularly, would have a positive effect on the prevention of diseases. So there is no hhoursin indulging yourself with a little aubergine caviar with lemon and garlic. On to the recipe!
- 3 or 4 eggplants depending on size
- 2 small garlic cloves
- a little lemon juice
- olive oil
Preparation 20 mins
Cooking 50 mins
Rest 2 hours
Preheat the oven th.7 (210°C).
Bake the eggplants whole (with the skin and tails on) until they are grilled and the skin comes off easily. Turn over halfway through cooking to obtain even cooking of the aubergines (after 20 to 25 min).
Take the eggplants out of the oven and collect the pulp in a dish. For this, it is preferable to wait until they are very whoursbefore starting the operation in order to avoid burning yourself. If the aubergines contain a lot of seeds, we advise you to remove them first. By leaving them, the texture of the caviar would not be very pleasant.
Salt generously and drizzle with olive oil, adding the crushed garlic and lemon, then leave to rest in the fridge for about two hours.
Arrange your eggplant caviar on toast or as a condiment with meat or fish.
For this Eggplant Caviar with Lemon and Garlic recipe, you can count on 20 minutes of preparation. To learn more about the foods in this dip recipe, head over to our food guide here.