Roasted Eggplant (Aubergine) Caviar
- Ready In:
- 1hr 10mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 2 large heavy eggplants
- 2 heads garlic
- 2⁄3 cup vidalia onion, chopped
- 2⁄3 cup red bell pepper, chopped
- 2 tablespoons extra virgin olive oil (plus more to brush garlic)
- kosher salt
- fresh ground black pepper
- thyme (optional) or cumin (optional)
directions
- 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.
- (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
- Chop onion and red pepper.
- After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
- Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
- Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
- Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
- Serve with regular or toasted pita, crackers or crudites.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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.
-
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.
RECIPE SUBMITTED BY
Shelley aka Rachelle
United States
i'm wishing to start going to barbque festivals and cookoffs around the country.