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Snacks
Roasted Eggplant Caviar with Fresh Herbs
A fragrant and light appetizer made from roasted vegetables, perfect for a healthy snack or as a side dish for the main table.
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Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
kcal
protein
fat
carbs
Quick price-per-kg calculator
Price per kg
Method
1
Preheat the oven to 200 °C. Place whole or large pieces of eggplant on a baking sheet, lightly brush with oil, and roast for 25–30 minutes until tender. Then wrap in foil for 5–10 minutes to cool—the skin will peel off easily.
2
Sauté the chopped tomatoes for 7–8 minutes.
3
Peel the cooled eggplants and chop them. Blend the eggplants, sautéed tomatoes, and onions in a food processor until smooth. Stir in the chopped parsley and lemon juice, and season with salt and pepper to taste.
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