Baba Ghanouj. Pindjur. Eggplant Caviar.
Call it what you will, it’s still one meaty, delicious spread. Or dip. (?)
Once the eggplants were thoroughly cooked, I peeled them, mashed up the flesh, and added in a bunch of goodness; olive oil, cayenne, lemon juice and zest, garlic, thyme, basil, onions, and chunks of tomatoes.
I served the caviar with a side of crackers, but some people reached for the crusty bread instead. Yummers!