Caviar d'Aubergine

The first time I tried caviar d'aubergine was when I was in Belgium, and I became instantly hooked. I loved it so much that every time I went to the grocery store (once a week), I bought 2 containers! The literal translation of caviar d'aubergine is eggplant caviar. There isn't any fish eggs in this dip, but the seeds of the eggplant resemble caviar, which gives it its name. I think eggplant caviar serves as a great spread on sandwiches; it's a healthy substitute to mayonaise, avocado, ranch etc. I personally like it best on toasted french bread, but I've seen my friends eat it with both tortilla and pita chips.

**There's so many versions of eggplant caviar, so you can really play with what you want to put in it.

Ingredients:

• 1 Medium-large eggplant
• 1 garlic clove
• a handful of cilantro
• 1 lemon
• salt & pepper
• olive oil

Instructions:

1. Preheat oven 475 F. Line a baking sheet with aluminum foil. Slice the eggplant in half. Drizzle olive oil over the eggplant. Sprinkle eggplant with salt and pepper. Bake for about 18-20 minutes or so.
2. Roughly chop the cilantro. Mince garlic (I do this because the food processor does not do a good job.) 
3. Skin the baked eggplant and add it into the food processor. Add the cilantro, garlic, and the juice of half a lemon into the food processor and mix. Sprinkle a bit of pepper. Sprinkle a generous amount of salt. 
4. Chill in fridge. Once cooled, you can determine if the spread needs the juice of the other half of the lemon or not. Served chilled. 

Costs:

• 1 Medium-large eggplant- $2.20
• 1 garlic clove- $0.12
• a handful of cilantro- $0.20
• 1 lemon- $0.20
• salt & pepper
• olive oil

Approximate Cost: $2.72 for a serving of 4 

xoxo,

Amy