Eggplant caviar

Category

This is an alternative to hummus, not pretty but very tasty

Yields6 Servings
 2 Medium sized eggplants
 3 Garlic cloves
 5 Basil leaves
 5 tbsp Pitted black olives
 Salt and pepper
 1 dash Cayenne pepper
 1 pinch Thyme (or a sprig of fresh)
1

Remove stems and cut eggplant in half, lengthwise

2

Score flesh on the diagonal

3

Top with salt, pepper and sprig of thyme

4

Bake in oven at 300°F for about 40 minutes (until soft)

5

Scrape soft flesh into food processor and discard skin

6

Add garlic, cayenne and basil and process until smooth

7

Drizzle with olive oil and process until thickened. Add black olives. Process

8

Serve on fresh toasted bread, or naan bread

Ingredients

 2 Medium sized eggplants
 3 Garlic cloves
 5 Basil leaves
 5 tbsp Pitted black olives
 Salt and pepper
 1 dash Cayenne pepper
 1 pinch Thyme (or a sprig of fresh)

Directions

1

Remove stems and cut eggplant in half, lengthwise

2

Score flesh on the diagonal

3

Top with salt, pepper and sprig of thyme

4

Bake in oven at 300°F for about 40 minutes (until soft)

5

Scrape soft flesh into food processor and discard skin

6

Add garlic, cayenne and basil and process until smooth

7

Drizzle with olive oil and process until thickened. Add black olives. Process

8

Serve on fresh toasted bread, or naan bread

Eggplant caviar

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