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    You are in: Home / Recipes / Roasted Eggplant (Aubergine) Caviar Recipe
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    Roasted Eggplant (Aubergine) Caviar

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    10 mins

    1 hrs

    Shelley (aka Rachelle)'s Note:

    Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
    2. 2
      (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
    3. 3
      Chop onion and red pepper.
    4. 4
      After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
    5. 5
      Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
    6. 6
      Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
    7. 7
      Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
    8. 8
      Serve with regular or toasted pita, crackers or crudites.

    Ratings & Reviews:

    • on November 03, 2001

      55

      This was really good. Everything was equaled out with everything else. Well done!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 02, 2005

      55

      This is almost a copy of a famous recepie from my hometown of Odessa, Ukraine. I add a small amount of fried onins to counter the bitterness of eggplant. I also use raw garlic instead of fresh. I roast the pepers along with the eggplant. To add a middle-eastern flavor I might add processed cilantro leaves and walnuts. It is my absolutely favorite eggplant recepie.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 27, 2004

      55

      I love eggplant, and I'm always looking for new ways to prepare it. This is definitely one :) I've made it twice in the past few weeks. Loved the flavor and the coarsly chopped peppers and onions gave it a good texture (not a fan of cumin, so I omitted it). I had this for supper spread on 7 grain whole wheat toast...very yummy. Also served it with crackers as an appetizer, and it was enjoyed by all.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Roasted Eggplant (Aubergine) Caviar

    Serving Size: 1 (241 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 125.6
     
    Calories from Fat 45
    35%
    Total Fat 5.0 g
    7%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 8.5 mg
    0%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 7.2 g
    29%
    Sugars 5.9 g
    23%
    Protein 3.4 g
    6%

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