Eggplant caviar with pomegranate seeds – Delicious vegan and gluten free sweet and sour tasty appetizer
Eggplant caviar – or babaganoush as they say, is one of the most easy appetizer there is. You basically just need to burn an eggplant and use the flesh. Spice it up and you have a delicious appetizer!
In my opinion, you shouldn’t use a food processor for this one. I prefer when it’s not well blended. With the help of the knives, you get a very interesting texture. Also don’t forget to include the burned eggplant part, it gives an intense and deep flavor to the dish!
The pomegranate seeds are really interesting in this recipe but not essentials. They add a sweet touch to the savory and spiced with cumin eggplant. They also add a consistency contrast because of the crunchiness.
Finally, we use mustard in the recipe and not mayonnaise as many do. I am against mayo as I think it’s making this healthy and tasty dish a fatty one. However, feel free to change according to your taste.
- 1 large eggplant
- 1 tbsp of olive oil
- 1 tbsp of cumin
- 1 tsp of mustard with seeds
- salt & pepper to taste
- 1 garlic glove
- 1 cup of pomegranate seeds
- Slice eggplant in half
- Place on parchment paper face down with garlic
- Bake at 500F for 30 minutes
- When baked, return and grate the inside
- Place the flesh in a large bowl with garlic (the outside should have burn so keep only the inside)
- With two knives (one in each hands, cut the flesh until having a homogeneous paste
- Season with mustard, salt, pepper and cumin
- Top with the pomegranate seeds