Moroccan Eggplant Caviar

Ingredients

• 2 pieces Eggplant (large, about 500 g each)
• 4 cloves Garlic cloves (incisions) (to insert into the eggplant incisions)
• 2 cloves Garlic cloves (minced) (for the tomato sauce)
• 2 pieces Ripe tomatoes (peeled, seeded and chopped)
• 2 tablespoons Olive oil (for the tomato sauce)
• 2 tablespoons Wheat flour (to coat the eggplant chips)
• 250 ml Frying oil (vegetable oil) (for frying the eggplant chips)
• 1 teaspoon Ground cumin
• 1 teaspoon Sweet paprika
• 0.5 teaspoon Hot chili powder (adjust to taste)
• to taste Salt
• to taste Black pepper
• 2 tablespoons Fresh chopped parsley
• 2 tablespoons Fresh chopped cilantro

Instructions

1. Prepare the eggplants

   Cut each eggplant in half lengthwise, make a few crosshatch incisions in the flesh and insert small pieces of garlic into each cut.

   Time: PT10M

2. Roast the eggplants

   Place the eggplants, cut sides up, on a baking sheet. Roast in a preheated oven at 110°C for 40 minutes, until the flesh is tender and the skin slightly charred.

   Time: PT40M

   Temperature: 110°C

3. Let cool slightly and slice

   Remove the eggplants from the oven, let them warm for 5 minutes, then cut the flesh into thin strips (or use a mandoline). Reserve a few very thin strips for the chips.

   Time: PT10M

4. Degorge the strips

   Submerge the strips in a large bowl of salted water (1 % salt) for 5 minutes to remove bitterness.

   Time: PT5M

5. Dry the strips

   Drain the strips and dry them thoroughly with paper towels.

   Time: PT5M

6. Prepare the chip coating

   In a bowl, mix the flour, ½ teaspoon of cumin, ½ teaspoon of paprika and a pinch of hot chili powder.

   Time: PT5M

7. Fry the eggplant chips

   Heat the frying oil in a deep pan to 180°C. Toss the very thin strips in the flour mixture, then drop them into the hot oil. Fry for 2‑3 minutes until golden and crispy.

   Time: PT10M

   Temperature: 180°C

8. Drain and season the chips

   Remove the chips with a slotted spoon, place them on paper towels, lightly salt and sprinkle with the remaining cumin, paprika and chili.

   Time: PT5M

9. Prepare the tomato sauce

   Peel the tomatoes, remove the seeds, finely chop them. In a heavy‑bottomed pan, heat 2 tablespoons of olive oil, add the tomatoes, 100 ml water, 1 teaspoon of cumin, 1 teaspoon of paprika, ½ teaspoon of hot chili powder, salt and pepper. Simmer over low heat for 20 minutes.

   Time: PT20M

10. Incorporate the roasted eggplant flesh

    Add the roasted eggplant flesh (skin removed) to the tomato sauce. Roughly mash with the back of a wooden spoon, then add the chopped parsley and cilantro. Cook over low heat for 20 minutes, stirring regularly.

    Time: PT20M

11. Plate the dish

    Transfer the eggplant caviar to a serving dish. Form a small well in the center and place the crispy chips inside. Sprinkle with extra fresh parsley.

    Time: PT5M

Nutrition Facts

Calories

400

Protein

5 g

Carbohydrates

30 g

Fat

25 g

Fiber

8 g