Eggplant Caviar

6 ingredients
1 steps

Ingredients

  • 2 eggplants
  • 1 clove garlic mashed
  • 2 tablespoons tahini
  • 2 tablespoons pomegranate juice concentrated
  • salt
  • cayenne pepper

Directions

  1. 1
    Prick the skin of the eggplants, wrap in foil and put in the oven thermostat. 6/7 for 45 min. Let cool then cut into 2 lengthwise and remove the flesh with a spoon. Put the flesh in a blender with crushed clove of garlic and the remaining ingredients. Mix to a smooth texture and refrigerate for at least 2 h.

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