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Eggplant Caviar

Scott Phillips

Yield: Yields about 2 cups.

Slather eggplant caviar on little toasts or bread for a wonderful appetizer, or use it as a spread on sandwiches, or as a dip for vegetables. Be sure to taste the caviar and season it as you like with lemon, salt, pepper, olive oil, and herbs.


  • 2 globe eggplant (1 lb. each), roasted and cooled (see the recipe for Oven-Roasted Eggplant)
  • 30 cloves roasted garlic (2 large heads garlic, broken into cloves and roasted)
  • 1 tsp. finely grated lemon zest
  • 1 to 2 Tbs. fresh lemon juice
  • 1 to 2 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper)
  • 1 Tbs. finely chopped fresh mint or parsley

Nutritional Information

  • Nutritional Sample Size per Tbs
  • Calories (kcal) : 20
  • Fat Calories (kcal): 10
  • Fat (g): 1.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 90
  • Carbohydrates (g): 2
  • Fiber (g): 1
  • Protein (g): 0


  • Put the roasted eggplant on a cutting board and use a spoon to scrape the flesh from the skins. Peel or press the garlic flesh from the skins and add it to the eggplant on the board. With a large knife, chop the eggplant and garlic together until they form a rough purée. Add the lemon zest, 1 tablespoon of the lemon juice, a generous drizzle of olive oil, 1/2 tsp. salt, and a few grinds of pepper. Chop and mix together thoroughly, transfer to a small serving bowl, and taste. Add more lemon juice, oil, or salt if needed. Fold in the mint or parsley. Refrigerate for up to 48 hours if you like; bring to room temperature before serving.


Rate or Review


  • luvtocook10 | 09/11/2012

    My sister made this for us and it was absolutely delicious. Addicting, really. If you like lemon and roasted garlic this is a real winner. I'm going to be making this often.

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