Easy Eggplant Caviar
Appetizers • European
Description
Serve chilled with toast or crackers; it is also very tasty with garlic croutons.
Ingredients
- Eggplants 10 oz
- Chopped Sage Leaves 0 oz
- Olive Oil 1 tablespoon
- Salt to taste
- Ground Cumin 2 teaspoons
- Dried onion powder 2 teaspoons
- Passata Tomato Sauce 0 oz
Step-by-Step Guide
Step 1
Preheat the oven to 390°F.
Step 2
Line a baking sheet with parchment paper or foil. Cut the eggplant in half lengthwise and place it on the baking sheet, cut sides up.
Step 3
Bake for 35–40 minutes until soft. Cool and peel off the skin.
Step 4
In a blender, combine the finely chopped eggplant, parsley, olive oil, cumin, dried onion, and tomato paste, season with salt to taste, and blend until smooth.
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