Eggplant Caviar Recipe
Ingredients
4 cloves garlic, unpeeled
1 eggplant (1 pound)
3 tablespoons finely chopped walnuts
2 teaspoons lemon juice
1 teaspoon olive oil
1/2 teaspoon each ground coriander and cumin
1/4 teaspoon paprika
1/8 teaspoon each ground cinnamon and salt
Directions
1 Preheat the oven to 400° F.
Wrap the garlic cloves in aluminum foil.
Prickthe skin of the eggplant a few times with a fork and place it on a baking sheet along with the garlic.
Bake for 30 minutes or until the garlic packet feels soft.
Bake the eggplant an additional 20 minutes or until soft.
Let cool.
2 Unwrap the garlic, squeeze the cloves into a medium-size bowl, and mash them.
Halve the eggplant and scrape the flesh into the bowl, discarding most of the seeds.
With a fork, mix in the walnuts, lemon juice, oil, coriander, cumin, paprika, cinnamon, and salt.
Spoon into a small serving bowl and serve at room temperature or chilled with whole-wheat crackers.
Wrap the garlic cloves in aluminum foil.
Prickthe skin of the eggplant a few times with a fork and place it on a baking sheet along with the garlic.
Bake for 30 minutes or until the garlic packet feels soft.
Bake the eggplant an additional 20 minutes or until soft.
Let cool.
2 Unwrap the garlic, squeeze the cloves into a medium-size bowl, and mash them.
Halve the eggplant and scrape the flesh into the bowl, discarding most of the seeds.
With a fork, mix in the walnuts, lemon juice, oil, coriander, cumin, paprika, cinnamon, and salt.
Spoon into a small serving bowl and serve at room temperature or chilled with whole-wheat crackers.
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