Melanzane Caviar

Meanwhile, according to the original recipe, the fruit is roasted in the oven or broiler until the peel flakes off. The rest is rubbed off in detail with wet hands. The fruits must become clean all around.

Simplified procedure: Roast the melanzane, but do not blacken, just soften.

After this or possibly that

cut in half. Take out the pulp with a wooden, glass or plastic spoon, already sprinkling with the juice of a lemon, because the flesh discolors quickly. Stir in a baking bowl with wooden spoon or grater, adding oil, pepper, salt, juice of one lemon and onion constantly until creamy. The more intensively you stir, the whiter the false ¯caviar will become. Season very strongly with garlic.

Add cinnamon.

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