Lebanon Israel India Morocco Greece A must for aperitif either on tucs or just set in a bowl.
1 big eggplant
lemon juice (1/2 cup)
Recipe of eggplant Caviar :
Peel the eggplant, cut it into big dices and make it steam-cook for 20 min.
Mix the result (in a mixer) with the lemon juice and garlic powder.
Cut the onion and brown it in some oil,
Pour it on the mashed mixture and add salt and spices.
Mix again, put in a big bowl and let cool before putting in the fridge,
Sprinkle with a dash of olive oil before serving. Serve chilled.