Aubergine (Eggplant) Caviar with lemon and yogurt – Organic Tuscany Cookbook
Print Eggplant caviar with lemon and yogurt This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.
Ingredients
- 4 large globe eggplants (aubergines) – around 1 kg (2lb) in weight in total
- Garlic, 1 peeled clove
- Juice of half a lemon
- Extra virgin olive oil, 4 tablespoons
- 1 tsp cumin seeds
- 150g/2/3 cup creamy yogurt (Greek if possible)
- A little paprika to decorate
- Toasted bread, thinly sliced.
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