Eggplant Caviar

Eggplant caviar, also known as baba ganoush in some Middle Eastern variations, is a dish rich in flavors and very versatile. Below you will find a recipe with an Italian twist.

Ingredients

• 2 medium-sized eggplants
• 2 cloves of garlic
• 1 bunch of parsley
• Extra virgin olive oil
• Juice of 1/2 a lemon
• Salt to taste
• Pepper to taste
• A small amount of chili pepper (optional)

Preparation

1. Preheat the oven to 200°C (392°F).
2. Wash the eggplants, prick them with a fork to prevent them from bursting during cooking, and place them on a baking sheet lined with parchment paper.
3. Bake the eggplants for about 40-50 minutes, or until their flesh becomes soft.
4. Once cooked, remove the eggplants from the oven and let them cool down. Then, cut them in half and gently scoop out the pulp with a spoon, being careful not to take the skin.
5. Transfer the pulp to a bowl and add the finely chopped garlic cloves, chopped parsley, lemon juice, a pinch of salt and pepper, and, if you like, a bit of spicy chili pepper.
6. With the help of an immersion blender, blend all the ingredients until you obtain a smooth cream. During this operation, drizzle in the extra virgin olive oil until you reach the desired consistency.
7. Taste and adjust for salt, pepper, or lemon if necessary.
8. Let the eggplant caviar cool in the refrigerator before serving.

Eggplant caviar can be served as an appetizer accompanied by croutons or as a dressing for a cold pasta. It also goes well with grilled meat or fish dishes.

Interesting Facts

Although its origins are Eastern, in Italy this eggplant cream is often used for appetizers or as a simple snack, especially in Southern Italy, where eggplants are much appreciated and included in various culinary preparations.