This Eggplant Caviar dip is creamy and incredibly flavorful dip made from roasted eggplants, garlic and shallots with herbs and spices.
INGREDIENTS
- 3 aubergines/ eggplants (approx. 900g/ 36oz)
- Juice of half a lemon
- 1/2 garlic cloves
- 2 tbsp olive oil (depending on your liking. Start with 2 and adjust)
- 2oz of pitted black olives (if you can’t find pitted olives, deseed 2.6oz of black olives)
- 1 Tsp Salt (Or to taste)
- Grounded Black pepper, to taste
TIP: You can skip the olives if you don't like them. It will still be delicious.
