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  • Author: Nawaï Li
  • Prep Time: 15min
  • Cook Time: 30min
  • Total Time: 45min
  • Yield: 4 persons 1x


A delicious eggplant caviar perfect for a Oriental diner.



  • 300g of aubergines (eggplant)
  • 3 tbsp of tahini
  • 1 tsp of soy yogurt
  • 1 clove of garlic
  • 1 Lemon BIO
  • A few leaves of parsley
  • Olive oil
  • Lebanese bread


  1. Preheat the top rack of the oven to 250 C.
  2. Prick the aubergines with a knife before putting them on a baking sheet (near the grill).
  3. Turn the aubergine over during cooking, ready when the skin is completely roasted and ready to be peeled.
  4. Immerse the aubergine (even still hot) in a large bowl of cold water. Allow to cool and peel.
  5. Blitz the garlic (without the germ), the tahini, the yoghurt, the lemon and the salt in a bowl (or the blender).
  6. Use a fork to break down the aubergine in a bowl so that we can keep a little texture to the dish.
  7. Add the ingredients from the blender to the aubergines.
  8. Mix together and decorate with a small chopped tomato and a drizzle of olive oil.


Enjoy with Lebanese bread, bon appétit!

  • Category: starter
  • Cuisine: oriental


  • Calories: 100% homemade with love

Keywords: Eggplant vegan caviar

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