Recipe courtesy of Laura Calder
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Aubergine Caviar
Total:
35 min
Active:
10 min
Yield:
about 1 to 1/2 cups/375 ml
Level:
Easy
Total:
35 min
Active:
10 min
Yield:
about 1 to 1/2 cups/375 ml
Level:
Easy

Ingredients

  • 1 medium eggplant
  • 2 to 3 tablespoons olive oil
  • 1 to 2 garlic cloves, minced
  • 1 teaspoon ground cumin, more to taste
  • Salt and freshly ground black pepper
  • About 1/2 red pepper, very finely diced
  • About 10 fresh mint leaves, shredded

Directions

Preheat the oven to 400 degrees F. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won't stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft, about 25 minutes. When the eggplant is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the fresh mint leaves. Stir in the remaining olive oil. Serve the mixture spooned onto crackers or thin croutes.

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