Although eggplant caviar has become popular as a New Cuisine invention, the truth is that it has been around for many centuries and originated in the Middle East. Eggplant caviar is the eggplant pulp that is baked and treated with various flavorings so that it cakes around the seeds, taking on a similar appearance to caviar. It is consumed by spreading it on small pieces of toasted bread. So if you like oriental starters that are spread like houmus or taramosalata, you will also like aubergine caviar a lot.
By the way, aubergine is a vegetable that originated as we know it in India, to which we also owe the bananas.
INGREDIENTS (to prepare 1 large eggplant):
- 1 large purple eggplant
- 1 clove garlic
- Chopped oregano
- Salt
- Pepper
- Extra virgin olive oil
You have to go a bit fast in the preparation because the pulp of the aubergine oxidizes very quickly in contact with air. Therefore, the first thing we will do is preheat the oven to 200 degrees (392 F)
We wash the eggplant well and cut it lengthwise into two halves. The pulp is rubbed with coarse sea salt and with the garlic without the germ (so that it does not repeat). If you want you can sprinkle too the pulp with the very minced garlic clove. DO NOT USE THE LEMON TO AVOID OXIDATION BECAUSE THE EGGPLANT WILL BITTER WHEN BAKING IT.
We make a grid in the meat with the tip of a knife and sprinkle with oregano. We take it quickly to the oven and keep it for half an hour (the skin will crack due to the heat, which means that the pulp is done).
With a spoon we remove the meat and we take it to a bowl. Add the juice of half a lemon, a pinch of salt and a splash of oil. We mix well until obtaining a creamy paste. And ready. It is eaten hot, warm or cold, spreading slices of toast. Sure you will repeat.