Go Back
+ servings
aubergine caviar

Aubergine Caviar

An easy and refreshing dip which is also called Baba Ghanoush.
No ratings yet
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Appetisers & Starters, Dips & Dressings
Cuisine Middle Eastern
Servings 4 people
Calories 102 kcal

EQUIPMENT (click pictures for details)

Baking tray
Blender
Paring knife

Ingredients
 
 

  • 1 kg aubergines
  • 4 pieces garlic cloves halved
  • 1 olive oil
  • 1 sprig thyme
  • 1 piece lemon juice
  • ½ piece onion chopped
  • 1 tbsp tahini optional
  • 2 tbsp mint freshly chopped

Instructions
 

  • Preheat the oven to 170°C.
  • Wash the aubergines and cut them lengthwise in half. Score the flesh in a crisscross pattern.
  • Press the thyme and the garlic into the cuts. Season with salt, pepper and a good amount of olive oil and cover with foil to prevent them burning.
  • Bake in the oven for 30 – 35 minutes until the aubergine is cooked and soft.
  • Meanwhile sweat the onion in olive oil over low heat.
    sweating onion
  • Remove the pulp of the aubergines and mix with the onion in a blender until pureed.
    aubergine scoop out flesh
  • Add the lemon juice and tahini and mix again to combine.
  • Pour in olive oil until it has a smooth and shiny texture, season to taste.
  • Transfer the mixture to a service bowl and decorate with the freshly chopped herbs
    aubergine caviar

Notes

  • If you like a little kick, add 1 small chilli when you bake the aubergine in the oven.

Nutrition for 1 portion

Calories: 102kcalCarbohydrates: 18gProtein: 3gFat: 3gSodium: 8mgFiber: 8gSugar: 10gVitamin A: 164IUVitamin C: 11mgCalcium: 37mgIron: 1mg
Keyword aubergine, eggplant, Lebanese
Tried this recipe?Let us know how it was! #culinaryambition