Aubergine caviar, or eggplant caviar, may sound sophisticated, however, it is very simple to make. It is made with baked eggplants with plenty of garlic, thyme and olive oil. A Summer vegan delight!
It is an eggplant dip you can serve at buffets or parties. I like to serve it over a bruschetta, and if I have some leftover, I serve it with pasta.
Ingredients
3 eggplants
6 peeled garlic cloves
6 thyme
olive oil
salt & pepper
To read or print the recipe:
[ Ссылка ]
Serving eggplant caviar (0:00)
Picking eggplants (0:16)
Preparing the eggplants (0:29)
Bake them (1:06)
Make the dip (1:18)
Serve it (1:54)
