Caviar d'aubergines à la Coriandre Cultivée

Eggplant Caviar with Cultivated Coriander

Written by: Stagiaire UC

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Time to read 0 min

Traditional in Middle Eastern cuisine, eggplant caviar is ideal to serve as an aperitif, to spread on toast, for example, to dip breadsticks or even mini pitas!

Ingredients

  • 4 eggplants
  • 3 cloves of garlic
  • 1 tomato
  • 10cl olive oil
  • 1 bunch of Cultivated Coriander
  • 1 teaspoon of cumin

Preparation

  • Wash the aubergines, dry them and cut them into cubes
  • Peel the tomato, cut the flesh into cubes
  • Peel and chop the garlic
  • Pour the oil into a saucepan, add the diced eggplant, tomato and garlic
  • Cook over low heat for thirty minutes
  • Add the chopped Cultivated Coriander, the cumin and mix
  • Put the preparation in a bowl, crush with a fork by pouring the olive oil as for a mayonnaise
  • Let cool
  • Serve cold with bread

Enjoy your food !

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