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Italian Eggplant dip recipe (Caviale di melanzane)

Course dip
Cuisine Italian
Author Claudia Rinaldi | Gourmet Project

Ingredients

  • 2 eggplant medium
  • 1 teaspoon salted capers
  • ¼-1/2 red chili
  • ½ garlic clove peeled
  • 1 teaspoon fresh parsley
  • 1 teaspoon fresh mint
  • 1 tablespoon basil
  • 6-8 grinds pepper
  • 1/2 teaspoon salt
  • 1 tablespoon extra-virgin olive oil

Instructions

  1. Preheat the oven to 180°C (350°F).

  2. Place the eggplant on a parchment paper lined tray and bake it for 50-60 minutes.

  3. Peel it and blend the pulp with all the other ingredients.

  4. Dip or spread.

  5. Yes, it’s done!