Eggplant Caviar – inspired by the book Légumivore

It’s been a while since I am wanting to create a new session for the blog, to try recipes from other people. In fact, food related stuff take a good part of my time and I would like to share what inspires me, with you.

All this inspiration comes basically from books, magazines, sites and blogs. I probably have more them a hundred cookbooks (never had counted them!). Magazines are even more, as I bring home a copy (or more) everytime I travel. Online inspiration is also a must, because I spent a huge time on blogs, cooking websites, Pinterest and Instagram.

The idea here is to pick a recipe I like and share it with you, wether in its original version or with my personal twist. And today I would like to share a delicious and easy one, from a very charming book called “Légumivore“.

This book I brought from France and its filled with vegetables recipes. The pictures are beautiful and the recipes are amazing. It is simple, considering the author uses only vegetables. But I can assure you that we can do much more with vegetables than we are used to. And that’s great for someone cooking for a vegetarian boyfriend (that’s me!)!

The first recipe I made from this book was this baked eggplant, called Eggplant Caviar. It is so silly. And so good and light!

My version uses the same base, but I included some extra flavors. For this, I added a few spices that were not in the original recipe. So, please, delight yourself with the wonderful Légumivore and with this recipe!

Eggplant Caviar

Inspired by Légumivore, Tommy Myllymäki

3 eggplants

3 tbsp olive oil (and more to serve)

Salt

Black pepper

6 sprigs of thyme (only the leaves)

1 tsp cinnamon (powder)

1 tsp nutmeg

Cut the eggplants in half, lenght wide, and put a lot of salt, leaving it in a collander for about 30 minutes.

Preheat the oven at 400 degrees. Wash the eggplants, dry them with a paper towel and cut the flesh diagonally (making a diamond shape). Season them with all the ingredients, opening the “diamonds” so the flavors can penetrate. Put them in a pan, cover with aluminum foil and take to the oven for 30 to 40 minutes.

Take them from the oven and, while still hot, scratch the flesh with a fork. Add more olive oil, salt and pepper if needed. Serve with toasts. Keep it refrigerated for up to 4 days (if iy dries, just add more olive oil).

This eggplant is so versatil that you can eat it as an appetizer, mix in a salad, have it with rice… or even eat it with a spoon, as I sometimes do! hahaha

Love,

Renata