Aubergine Caviar

By maredan

Ingredients

• 1 * 1 medium eggplant
• 2 to 3 * 2 to 3 tablespoons olive oil
• 1 to 2 * 1 to 2 garlic cloves, minced
• 1 * 1 teaspoon ground cumin, more to taste
• 1 * 1 pinch Salt and pepper
• 1/2 * 1/2 of a red pepper, very finely diced
• 10 * 10 leaves mint, shredded

Preparation

Step 1

Directions

1. Heat the oven to 400°F/200°C. Halve the eggplant lengthwise, lightly brush the bottoms with olive oil so it won’t stick to the pan. Lay, cut-side down on a baking sheet, and bake until completely soft.
2. When the aubergine is done, scoop the flesh out into a bowl and beat smooth with a fork. Add the garlic and cumin, to taste. Then stir through the confetti of red pepper and the mint leaves. Stir in the olive oil. Serve spooned onto crackers or thin croûtes.