Eggplant Caviar Recipe

Name: Eggplant Caviar
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 2 medium globe eggplants (about 2 pounds or 900 g total); 5 tablespoons extra virgin olive oil, divided; 1 teaspoon kosher salt; 1 medium red bell pepper; 3 cloves garlic; 1 teaspoon balsamic vinegar; 1/2 teaspoon kosher salt; 2 tablespoons minced fresh basil; 1/8 teaspoon freshly ground black pepper

Eggplant Caviar

Prep Time 5 mins

Cook Time 45 mins

Total Time 50 mins

Servings 6 to 8 servings

Yield 2 to 3 cups

2 medium globe eggplants (about 2 pounds or 900g total)
5 tablespoons extra virgin olive oil, divided
1 teaspoon kosher salt
1 medium red bell pepper
3 cloves garlic
1 teaspoon balsamic vinegar
1/2 teaspoon kosher salt
2 tablespoons minced fresh basil
1/8 teaspoon freshly ground black pepper

Food processor

Roast (or grill) the eggplants:

Preheat oven to 400°F (205°C). (Alternatively you can grill the eggplant, in which case, prepare the grill for medium high direct heat.)

Slice the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife, in lines about an inch apart. Poke the skin sides of the eggplants with the tines of a fork all over.

Line a sheet pan with foil. Spread 2 tablespoons of olive oil over the bottom of the sheet pan, and sprinkle evenly with salt. Place the eggplants cut side down on the foil lined pan. Place in oven and cook for 35 minutes, or until completely cooked through and very soft.

Elise Bauer

Elise Bauer

If grilling, cut the eggplants in half lengthwise, and poke the skin sides with the tines of a fork. Brush the cut side with olive oil and sprinkle with salt. Grill cut side down until lightly browned and cooked all the way through. If the eggplants brown too quickly, turn them over and finish the cooking on the skin side.

Once the eggplants have cooled to the touch, peel off the tough outer skin and discard.
Roast the red bell pepper:

While the eggplant is roasting in step 1, roast the red bell pepper. There are three ways in which you can do this. Coat the bell pepper lightly with olive oil first.

You can put the bell pepper under a broiler in a broiler pan and broil on all sides until the skin is completely blackened. OR you can place the bell pepper directly on the grates of a gas stove and roast over the open flame, until blackened on all sides. OR you can grill on high direct heat, turning, until blackened on all sides.

Once blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds.
Purée garlic, roasted eggplant and bell pepper:

Place garlic, peeled eggplant, peeled roasted bell pepper in a food processor and pulse until smooth.

Elise Bauer

Elise Bauer
Mix with oil, vinegar, salt, basil, pepper:

Transfer the eggplant mixture from the food processor into a large bowl. Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper.

Serve with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.

Nutrition Facts (per serving)
156	Calories
9g	Fat
20g	Carbs
2g	Protein

Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories	156
% Daily Value*
Total Fat 9g	12%
Saturated Fat 1g	6%
Cholesterol 0mg	0%
Sodium 239mg	10%
Total Carbohydrate 20g	7%
Dietary Fiber 6g	20%
Total Sugars 8g
Protein 2g
Vitamin C 28mg	138%
Calcium 19mg	1%
Iron 1mg	4%
Potassium 296mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.