Eggplant Caviar with Tahini and Lemon

Roasted eggplant puree, tahini, and lemon; a low-carb spread, perfect as an appetizer on keto chips.

Ingredients

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Instructions

1. Preheat the oven to 200°C (390°F). Prick the eggplant in several places with the tip of a knife and place it on a baking sheet lined with parchment paper.
2. Roast for 35–40 minutes until the skin is blistered and the flesh is very tender; let cool slightly then cut the eggplant and scoop out the flesh into a colander to drain excess water if necessary.
3. Place the eggplant flesh in a blender bowl, add the tahini, lemon juice, and crushed garlic; pulse until you get a smooth puree. Adjust the texture with a drizzle of olive oil if too firm.
4. Taste and adjust seasoning with salt, pepper, and optionally a pinch of cumin or paprika. Transfer to a bowl, drizzle with olive oil, and sprinkle with chopped parsley.
5. Serve at room temperature on parmesan chips, celery sticks, or cucumber slices.

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Variants

• Add toasted cumin for an oriental note.

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Tips

• Drain the flesh well if it's too watery to concentrate the flavors.

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