Eggplant Caviar

To prepare a delicious eggplant dish, start by taking two fresh eggplants and cutting them in half lengthwise. It is important to choose firm, ripe eggplants that will provide a pleasant texture to the final dish. After cutting them, score the flesh of the eggplants diagonally and then again crosswise, forming a cross pattern on each half. This step helps release the juices from the eggplants and absorb the flavors.

Sprinkle salt on each piece of eggplant, making sure the salt gets into all the crevices formed. Place the eggplants in a colander or bowl, and on top, place a heavy pot (or another heavy object) to press them down. Let them drain for about an hour. This process will help eliminate the water and the characteristic bitterness of the eggplants.

Once the eggplants have drained, rinse them under cold running water to remove the excess salt. Use an absorbent paper towel to pat them dry, being careful not to damage their shape. Gently add a little olive oil to the cut side of the eggplants, making sure they are well coated. Preheat the oven to medium heat, then place the eggplants on a baking sheet lined with parchment paper and bake them for about an hour, or until they become soft and slightly browned.

Once the eggplants are baked, take them out of the oven and let them cool slightly. Using a spoon, scoop out the flesh of the eggplants from the skin, being careful not to leave large pieces of skin. Place the obtained flesh in a colander and let it drain for an hour to remove excess liquid.

After the flesh has drained, transfer it to a blender. Add fresh garlic, the juice of one lemon, salt to taste, and a few tablespoons of olive oil. Blend the ingredients until you obtain a smooth and homogeneous paste. Taste and adjust the seasonings to your preference. This dish can be served as a delicious eggplant salad, on toasted bread, or as a side dish alongside various main courses. Enjoy your meal!