Eggplant Caviar

A lovely, thick eggplant dip. Great with crackers, French bread, pita bread, or crudités. Eggplant caviar
Yield 4 servings
Time 90 minutes
  • baking dish
  • knife
  • large spoon
  • food processor (optional)
  • large frying pan
  • wooden spoon
  • 1 large eggplant
  • 2 T olive oil
  • 1 large onion, minced
  • pinch of salt, preferably smoked
  • 3 cloves garlic, minced
  • 1 T tomato paste
  • pepper
  • chopped parsley, for garnish
Directions Preheat oven to 400.

Bake whole eggplant in the baking dish for about an hour, until soft. Cut in half and set aside to cool.

Scoop out filling and discard skin. Chop the flesh into tiny pieces, or pulse in the food processor until finely chopped but not puréed.

Meanwhile, heat oil over medium heat, add onions and salt, and sauté, stirring frequently, until translucent and very soft, about 10 minutes.

Add garlic and sauté for a minute, add tomato paste and cook another minute.

Stir in eggplant and cook until thickened, about 5 minutes.

Season with pepper, garnish, and serve warm.

Notes Adapted from Jay Weinstein’s The Everything Vegetarian Cookbook.

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Eggplant caviar