Moroccan Eggplant Caviar Recipe
Ingredients to make Moroccan Eggplant Caviar:
- 2 units of Eggplant
- 40 grams of black olives
- 2 cloves of garlic
- 2 teaspoons of sweet paprika
- ½ teaspoon ground cumin
- 1 bunch of parsley
- ½ unit of Lemon
- 1 pinch of salt and pepper
- 1 jet of olive oil
How to make Moroccan Eggplant Caviar:
To prepare this Moroccan recipe, the first thing you should do is wash and cut the aubergines. Cut them in half and remove all the pulp, cutting into squares.
Tip: The aubergine must not have a green end, otherwise it will be bitter and what is prepared with it will not be pleasant
Separately, heat a pot with enough water and salt until it boils. When it breaks the boil add the eggplant and let it cook for about 15 minutes. Then remove from heat and drain.
Meanwhile, heat a frying pan with oil and sauté the tomato, garlic, lemon juice and all the spices. Cut the tomato into pieces, removing the skin and garlic finely.
Tip: If you want the aubergine caviar to be spicy, you can add spicy paprika instead of sweet paprika or a little harissa powder
Sauté for 5 minutes and then add the cooked aubergine. Stir everything and cook over medium-low heat for 20 minutes. Correct the seasoning with a little salt if necessary.
After this time, remove the pan from the heat and let the aubergine caviar come to room temperature. Then add the chopped pitted black olives and reserve in the fridge until ready to serve.
Moroccan eggplant caviar is served cold and is ideal with toasted pita bread and other typical spreads such as chickpea hummus or beetroot hummus.
