Eggplant Caviar

Eggplant Caviar
Photo by Scott Phillips


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

View full recipe at Fine Cooking


Variations on Eggplant Caviar

  • Eggplant Caviar
    • 1 teaspoon salt
    • 1/4 cup vegetable oil
    • 1/2 teaspoon pepper
    • 1 green bell pepper, diced
    • 1/2 cup dry white wine or chicken broth
    • +16 other ingredients

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