My Recipe Box

Eggplant Caviar


Yields about 2 cups.

  • To learn more, read:
    Tender, Silky Eggplant
  • by from Fine Cooking
    Issue 59

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

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.

nutrition information (per serving):
Size : per Tbs, Calories (kcal): 20, Fat (kcal): 1.5, Fat Calories (g): 10, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 1, Carbohydrates (mg): 2, Polyunsaturated Fat (mg): 0, Sodium (g): 90, Cholesterol (g): 0, Fiber (g): 1,

Photo: Scott Phillips

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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