Eggplant Caviar

Finely chop ½ bunch of picked parsley

Peel and finely chop 4 garlic cloves

Add 2 tbsp of olive oil to a pan over medium heat

Add the garlic and sweat it for 1m until it starts to change color

Add 1½ cups of tomato pulp and stir to combine

Add salt to taste and 1 tsp of sugar

Add 2 tsp of sweet paprika

Add the chopped parsley and stir to combine

Add ½ cup of water and stir to combine

Reduce the heat to low and simmer for 15m, stirring often, until the sauce is thick and silky

Add more salt to taste, if needed. The tomato sauce is ready

Trim and peel 2 eggplants in alternating stripes. Cut them into 1 cm thick slices

Trim and peel 2 eggplants in alternating stripes. Cut them into medium pieces

Trim and peel 2 garlic cloves

Add hot water to a pressure cooker. Place the eggplant cubes and the garlic in a steamer insert. Pressurize the lid and steam for about 15m, until the eggplant is tender

Lay out the eggplant slices on a paper towel and sprinkle salt on both sides to taste. Let them sit for 15m to draw out moisture

Dry the eggplant slices with paper towel and dredge them in ¼ cup of all-purpose flour

Add 3 tbsp of vegetable oil to a frying pan over medium heat. Fry both sides of the eggplant slices until golden brown

Release the steam from the pressure cooker. Remove the eggplant and the garlic

Add ⅔ cup of the tomato sauce to a saucepan. Add the steamed garlic and crush it until it is well incorporated

Add the steamed eggplant and stir to combine. Simmer over low heat for 15m, stirring occasionally, until the eggplant breaksdown

Add the fried eggplant slices in pieces. Reserve 8 slices. Add 3 tsp of cumin

Add the juice of ½ a lemon

Serve 4 tbsp of the eggplant caviar in a plate

Garnish with a slice of fried eggplant and coriander to taste. The eggplant caviar is ready

Enjoy it!