Eggplant Caviar

No ratings yet

Effortlessly elegant Eggplant Caviar is proof that simple ingredients can create something extraordinary. This classic French-inspired spread transforms humble eggplant into something worthy of royalty. It comes together with just a handful of pantry staples, and works just as well for a casual snack on the patio with a glass of wine as it does for entertaining guests.

Prep Time15

Cook Time1

Total Time1 15

Course: Appetizers and Snacks

Cuisine: French / Italian, Mediterranean

Diet: Diabetic, Gluten Free

Servings:

Author: Carol Borchardt

Equipment

Ingredients

2 medium eggplants (1 pound each)
4 large cloves garlic
Salt and freshly ground black pepper
1 small bunch (6 sprigs) fresh oregano Italian or Greek
2-3 tablespoons olive oil divided
1/2 cup pitted and halved Kalamata olives plus more for garnish
1/3 cup capers drained and rinsed
2 teaspooons anchovy paste
5 large basil leaves
Crushed red pepper flakes optional

Instructions

Preheat oven to 350 degrees. Brush a baking dish large enough to hold four halves of the eggplant with olive oil.
Cut the eggplant in half lengthwise. Brush the cut side of the eggplant with olive oil and place it cut side up in the prepared baking dish. Sprinkle with salt and black pepper.
Finely chop one clove of garlic and sprinkle it over the eggplant. Place a sprig of oregano over each half.
Cover with aluminum foil. Place in the oven and bake for 1 hour or until you can easily pierce the eggplant with a paring knife. Let the eggplant cool until it's easy to handle.
Scoop the eggplant flesh into a food processor. Discard the skin.
Coarsely chop the remaining 3 garlic cloves and place them in the food processor. Remove the leaves from the remaining 2 oregano sprigs and coarsely chop to yield approximately 1 tablespoon. Place in the food processor with the eggplant and add the olives, capers, anchovy paste, basil leaves, and the remaining olive oil.
Process until evenly blended but still somewhat coarse, stopping before the mixture becomes too smooth. Taste first, as salty ingredients have been used, then season with salt if needed and black pepper.
Transfer to a serving bowl, sprinkle with chopped Kalamata olives, a few oregano leaves and crushed red pepper flakes if desired.

Notes

Adapted from a recipe in Coastline: The Food of Mediterranean Italy, France, and Spain.

SUBSTITUTIONS:

If you don't want to use anchovy paste, use an extra tablespoon of capers.

TIPS:

Use medium-sized eggplants with shiny, taut skin. Smaller to medium ones tend to be less bitter and have fewer seeds.
For a creamier consistency, add olive oil slowly as you would for pesto or mayonnaise.

MAKE AHEAD:

The eggplant can be roasted 2 days ahead, and the other caviar can be made two days ahead.
Keeps well in the refrigerator for up to 5 days.

Nutrition