Eggplant Caviar in Tomato Coulis

Name: Eggplant Caviar in Tomato Coulis (Caviar de Berenjena en Tomate Coulis)
Yield: Serves 2
Cuisine: Cuban
Ingredients: 6 tablespoons olive oil, plus additional for greasing the pan; ½ teaspoon minced garlic; Salt and pepper, to taste; 1 medium eggplant, washed and halved; 2 tomatoes; 1½ teaspoons freshly squeezed lemon juice; Roasted red pepper slices, for garnish; Cucumber, thinly sliced, for garnish

Caviar de Berenjena en Tomate Coulis

Preparation info

Serves
2

Difficulty
Medium

Appears in

A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

About

Ingredients

1 medium eggplant, washed and halved
6 tablespoons olive oil, plus additional for greasing the pan
½

Americas
Cuba
Main course
Gluten-free
Vegan
Caribbean

Method

Preheat the oven to 450°F. Grease a baking pan with olive oil.

Place the eggplant skin-side down on the pan and bake for 40 minutes, or