Smoky, slightly charred sweet eggplants are mashed then mixed with spices, herbs, olive oil and lemon juice. Despite its name, there are no fish eggs in eggplant caviar. It is a paste, ultra smooth or chunky, depending on how you prefer it.Note that the actual cooking time depends on the girth of the eggplants.
12large basil leaves(I used three kinds — sweet, purple and holy basil)
Instructions
Poke the eggplants in multiple places with a thin sharp knife to create steam vents.
Grill the eggplants, turning the oven every minute or two, for even charring until the skins are blackened and flesh feels mushy when pressed with kitchen tongs.
Scrape off the flesh of the eggplants; discard the skins.
Place the eggplant flesh in the blender or food processor.
Add the rest of the ingredients.
Pulse or blitz a few times for a chunky eggplant caviar. Puree for a smooth eggplant caviar.
Pour the eggplant caviar into a bowl. Taste and adjust the seasonings (salt, pepper, lemon juice) to your liking.
Drizzle in more olive oil, if you like, and stir lightly.