- Aubergine2 Piece(s)peeled aubergines
- Garlic Cloves2 Piece(s)chopped garlic cloves
- Olive50 Gram(s)black olives
- Paprika1 Tablespoon(s)sweet paprika
- Cumin1 Tablespoon(s)
- Pepper1/2 Teaspoon(s)
- SaltAs needed
- Marjoram1/2 Teaspoon(s)
- Olive Oil100 Milliliter(s)
Today we will show you how to make Eggplant Caviar to velvety tender perfection with paprika and marjoram. A perfectly satisfying meatless dinner or side dish. Low-Fat.
Prepare the condiments
Cook the eggplants in boiling water, with 3 teaspoons of salt, for 10-15 minutes until tender.
Remove them, and let them drain and cool in a colander. Chop very finely until they are creamy.
Cooking and mixing the Eggplant Caviar
Heat the oil in a pan and cook the aubergine with the garlic. Season with salt and pepper, add paprika and marjoram.
Mix and reduce over low heat, stirring frequently with a wooden spatula until puree .
Finally, Pour into a dish, drizzle with a little olive oil, sprinkle with cumin , garnish with olives and serve.
If you are baking the whole eggplant, be sure to puncture the skin in several places so it does not burst.