Eggplant Caviar

From Recidemia
Jump to: navigation, search


Roasted Eggplant Caviar [1] [2] is a great dip to use over vegetables and either a toasted pita or pumpernickel bread.


  • 1 medium eggplant
  • 1/4 cup chopped red onion
  • 2-3 garlic cloves
  • 1 plum tomato, seeded and diced
  • 2 tbsp extra virgin olive oil
  • 3 tbsp lemon juice
  • 3 tbsp parsley, coarsely chopped
  • 2 tbsp basil, coarsely chopped
  • salt & fresh ground ground black pepper


  1. Heat oven to 425 degrees F.
  2. Rinse eggplant.
  3. Prick eggplant with fork a few times.
  4. Cover a baking sheet with foil and place the eggplant on it.
  5. Roast the eggplant for ~47 minutes, achieving a dry feeling on the top side of the eggplant.
  6. Let cool for ~11 minutes.
  7. Take eggplant, cut in half.
  8. Scoop the pulp out of both halves.
  9. Chop the eggplant pulp until you achieve a very fine consistency, keep the seeds.
  10. Throw out skin.
  11. Blend all ingredients to together.
  12. Achieve a smooth consistency.
  13. Serve at room temperature.


  1. Rombauer, Becker, Becker, Irma, Marion, Ethan Espe (2006). 75th joy of cooking. Simon & Schuster Inc.. pp. 75. ISBN 13:978-0-7432-4626-2. 
  2. Fiore, Toni Espe (2008). Totally Vegetarian. Da Capo Press. pp. 66. ISBN 978-0-7382-1183-1.