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 !
