Teresa's Recipes
Eggplant Caviar
Experience a taste of the Mediterranean with our Eggplant Caviar. This exquisite, robust spread is crafted from succulent roasted eggplant, ripe tomatoes, aromatic garlic, and a medley of fresh herbs. Originating from the vibrant kitchens of France, this dish, known as 'caviar d'aubergine', is a traditional favorite for its delightful texture and savory flavors. Served chilled, our eggplant caviar is the perfect accompaniment to toasted bread or crackers, making it an ideal appetizer for your next gathering.
Ingredients
- 2 medium-sized Eggplant
- 2 large, diced Tomatoes
- 3 cloves, minced Garlic
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 1/4 cup, finely chopped Fresh parsley
- 1/4 cup, finely chopped Fresh basil
- 1/2 teaspoon, or to taste Salt
- 1/4 teaspoon, or to taste Pepper
Dietary Notes
- Servings: 6
- Dish Type: Appetizer
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 120
- Fat: 7g
- Carbs: 13g
- Protein: 2g
- Sodium: 200mg
- Sugar: 7g
Instructions
- Preheat the oven to 400°F (200°C).
- Prick the eggplants all over with a fork to prevent them from bursting during roasting. Place them on a baking sheet.
- Roast the eggplants in the preheated oven for 30-40 minutes, or until their skin is charred and the flesh is soft.
- Remove the eggplants from the oven and let them cool. Once cooled, peel off the skin and discard it.
- In a large bowl, mash the roasted eggplant flesh with a fork. Alternatively, you can blend it in a food processor until smooth for a more refined texture.
- To the mashed eggplant, add the diced tomatoes, minced garlic, olive oil, lemon juice, chopped parsley, chopped basil, salt, and pepper. Mix well to combine all the ingredients.
- Taste the eggplant caviar and adjust the seasoning if needed. If you prefer a bit of heat, you can add a pinch of chili flakes.
- Refrigerate the eggplant caviar for at least 1 hour before serving. This allows the flavors to meld together and intensify.
- Serve the eggplant caviar chilled with toasted bread or crackers. It can also be used as a dip for vegetables or a spread for sandwiches.
Tips
- Choose eggplants that are firm and heavy for their size. Their skin should be smooth and shiny, and their color, whether it's purple, white, or green, should be vivid.
- This dish can be made a day ahead, the flavors will have even more time to meld together.