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Eggplant "Caviar"

:: Ingredients ::

2 Medium Eggplant 

2 Large Tomatoes

3 Tbsp Olive Oil

1 Large Onion, chopped

1 Large Bell Pepper, chopped

3 Garlic Cloves

2 Tbsp Lemon Juice

1 1/2 tsp Salt

1/2 tsp Sugar

1/2 tsp Black Pepper

:: Directions ::

- Preheat broiler

- Halve eggplants lengthwise and score flesh of each 1/2" deep in a crosshatch pattern to make approx. 1" squares (do not cut through skin)

- Arrange eggplant, cut side up, and tomatoes on baking sheet with sides. Broil, turning once, until eggplant is very soft and skin of both vegetables is charred, 20-25 mins.

- Let cool slightly. Remove and discard skin of eggplant and tomatoes. 

- Meanwhile, heat oil in a large heavy skillet over moderate heat. Add onion, pepper, and garlic, stirring occasionally. Cook until onion is pale golden and remove from heat, 15-20 mins.

- Transfer onion mixture to food processor, add eggplant, tomatoes, lemon juice, salt, sugar, and pepper. Pulse until coarsely pureed. 

- Let cool to room temp, then refrigerate, covered, for at least 6 hours or up to 2 days.

- Serve cold or at room temperature with crackers or baguette slices.

::: Note ::: 
Don't hesitate to improvise and use ingredients you have on hand!
 Freezes well for an easy dip later in the year!
For a kick, try adding some red pepper flakes.
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