Vegan Eggplant Caviar
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 large eggplant (s)
- 6 tablespoon olive oil
- 2 tablespoon capers
- 250 ml tomato (s), diced
- 0.5 ½ bunch basil, leaves torn off
- 1 clove (s) garlic, peeled
- 1 lemon (organic lemon), grated zest it
- some caper apples for garnish
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C. Halve the aubergine, cut into the pulp in the skin like a grid and drizzle with the olive oil. Place the halves on a baking sheet and bake for 25 minutes.
- Chop the capers, cut the basil and mash the clove of garlic. Using a spoon, scrape the baked pulp out of the eggplant peel, crush it lightly with a fork. Put the aubergine with the chopped tomatoes, basil, lemon peel, garlic and capers in a bowl and mix well. Season to taste with salt and pepper.
- To serve, arrange the aubergine caviar with toasted olive baguette and garnish with basil and caper apples if you like.
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