Vegan eggplant caviar

Ingredients for 1 servings:

• 1 large eggplant(s)
• 6 tbsp olive oil
• 2 tbsp capers
• 250 ml tomato(s), chopped
• ½ bunch basil, leaves picked
• 1 garlic clove(s), peeled
• 1 lemon(s) (organic lemon), grated peel
• some capers for garnishing
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

with capers and tomato pulp

Preheat the oven to 180°C. Halve the eggplant, score the flesh in the skin with a lattice pattern, and drizzle with olive oil. Place the halves on a baking sheet and bake for 25 minutes. Chop the capers, chop the basil, and crush the garlic clove. Use a spoon to scoop out the cooked flesh from the eggplant skins and lightly crush it with a fork. Place the eggplant in a bowl with the diced tomatoes, basil, lemon zest, garlic, and capers and mix well. Season with salt and pepper. To serve, arrange the eggplant caviar on toasted olive baguette and garnish with basil and caper nuts, if desired.