Eggplant caviar — are you intrigued? Roasted eggplant makes a luscious and flavorful spread that is vegetarian, vegan, and low-carb! This healthy eggplant caviar is the perfect party dip or sandwich spread and works for any diet type.
There are so many reasons to make our eggplant caviar, which is why we’re over the moon about this easy and exquisite recipe!
what is eggplant caviar?
Eggplant caviar is a simple, eggplant purée that, when mixed with aromatics, olive oil and other spices, veggies, or herbs of choice, transforms into a luxurious, silky spread. No, it’s not actually true caviar, but it can be enjoyed just as much. Best of all, eggplant caviar is made with only a few simple ingredients– it’s easier than baba ganoush and quite good. Plus, anything with “caviar” in its name has got to be worth the hype, right?
We use more fresh vegetables in our version than what is traditionally in eggplant caviar, and I like to think it’s one that makes the most of delicious produce! Fresh roasted eggplants, tomatoes, bell pepper, garlic and onion combine for a smooth, nutrient-rich dip that tastes outright dreamy on a slice of pita, naan, or crusty bread.
Are you wondering why we call it eggplant caviar?
- The lumpy texture is reminiscent of caviar.
- It is scoop-able and tastes amazing on top of a cracker with cream cheese.
- It makes a great party appetizer and pairs well with wine.
- The vibrant, lemony flavor is luxurious (but this caviar is affordable).
ingredients for eggplant caviar
To make eggplant caviar, you will need the following ingredients:
- eggplants (we use two medium-sized eggplants)
- tomatoes
- olive oil
- bell pepper, seeded and chopped
- white or yellow onion, chopped
- garlic cloves, minced
- lemon juice
- sugar
- salt and pepper
how to make eggplant caviar
The base of our eggplant caviar is roasted eggplant. Here’s a quick step-by-step of the process, but scroll to the bottom of the page to see the full recipe with ingredient amounts:
- Broil the eggplants: Slice the eggplants in half lengthwise. Score the cut side in a crosshatch pattern about an inch deep, careful not to pierce the skin. Arrange the eggplants cut side up on a baking sheet along with the whole tomatoes. Broil for 22 to 28 minutes, turning the eggplant halfway through the broil time.
- Sauté the vegetables: While the eggplants are broiling, sauté the green pepper, onion, and garlic together for about 12-15 minutes.
- Process the ingredients: Scoop the eggplant flesh out and place it in a food processor. Toss the tomatoes into the processor, including the charred skin. Add the onion mixture, lemon juice, sugar, salt, and pepper. Pulse the mixture until it is puréed, scraping the sides down as needed.
- Sit and serve: Let the eggplant caviar come to room temperature, then transfer it to a covered dish and refrigerate it for 6-8 hours to let the flavors develop. Serve the eggplant caviar with vegetables, crackers, crusty bread, or toasted pita slices.
recipe notes for the best results
For the best eggplant caviar results, we have a few tips that will come in useful!
- For the tastiest and most flavorful eggplant caviar, we recommend making it about 6 to 8 hours in advance in order to let the flavors develop.
- Place the tomatoes and eggplant on a rimmed baking sheet for broiling so the juices do not run off the pan into your oven!
- Broil the eggplants and tomatoes until they look nice and charred. The charred skin will give the caviar a deeper, smokier flavor.
- If you don’t have a food processor, you can use a potato masher or a pastry cutter. You will end up with a lumpier texture. For a smoother texture, you can use a blender.
Our eggplant caviar is a silky, rich spread that pairs well with almost any vessel you choose! (By the way, have you tried our gluten-free artisan crackers? Or our einkorn parmesan herb crackers? They are also great with our sriracha carrot hummus. What are you waiting for!?).
We are obsessing over this healthy, all-eater-friendly dip, and we know you will enjoy it too!
SOME OTHER RECIPES WE ARE SURE YOU WILL LOVE:
- Eggplant Lasagna with Spicy Italian Sausage Meat Sauce: You don’t need noodles to create a fantastic lasagna! Our eggplant version has layers on layers of veggies, cheese, and a spicy Italian sausage meat sauce!
- Baked Eggplant with Goat Cheese: Crispy slices of eggplant are smothered with a flavorful marinara, basil, and goat cheese. Healthy, low-carb, and delicious!
- Spelt Sourdough Bread: This wholesome and rustic loaf tastes just as beautifully as it looks! Pillowy soft on the inside with the perfect, crusty outer layer, it’s what sourdough baking dreams are made of.
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Eggplant Caviar
Ingredients
- 2 medium eggplants
- 2 to 3 large tomatoes
- 2 tablespoon olive oil
- 1 green bell pepper seeded and chopped
- 1 large white or yellow onion chopped
- 3 garlic cloves minced
- 3 tablespoons lemon juice
- 2 tablespoons sugar
- 1-1/2 teaspoons salt
- 1 teaspoon ground black pepper
Instructions
- Preheat the broiler and place the oven rack 5 to 6 inches below the broiler.
- Slice the eggplants in half lengthwise. Score the cut side in a crosshatch pattern about 1 inch deep but do not cut through the skin.
- Arrange the eggplants cut side up on a baking sheet. Place the whole tomatoes on the baking sheet with the eggplant. Broil for 22 to 28 minutes, turning halfway through the cooking time. When they look nicely charred set them aside to cool down a bit.
- While the eggplants and tomatoes are broiling, heat the olive oil in a large skillet. Add the green pepper, onion, and garlic. Saute for 12 to 15 minutes until soft and the onion is golden brown.
- Scoop the fleshy meat out of the eggplant and place in a food processor. Add the tomatoes, skin and all, to the food processor.
- Add the onion mixture to the food processor along with the lemon juice, sugar, salt, and pepper. Pulse the mixture until it is pureed. You may need to scrape down the sides.
- Let the mixture come to room temperature, transfer to a covered dish and refrigerate for 6 to 8 hours to let the flavors develop.
- Serve with vegetables, crackers, or toasted pita slices.
Notes
- This tastes best if you can make it 6 to 8 hours in advance and let the flavors develop.
- Use a baking sheet with sides so the juices do not run onto the bottom of the oven as the eggplant and tomatoes cook.
angiesrecipes
Thursday 5th of November 2020
A simple yet very yummy spread!
Dahn Boquist
Thursday 5th of November 2020
definitely ;) thanks Angie