Eggplant Caviar Recipe
Here is a wonderful tasting eggplant caviar recipe that you will frequently find served in Provence in the south of France. You can serve it as an appetizer dip with grilled French bread, or try it with simply prepared fish or meats.
You may have heard of baba ganoush a popular eggplant dip made in Lebanon. It usually includes
cumin and tahini for flavor. This eggplant caviar recipe is similar, but with more of an emphasis on the
flavors you would find in the south of France: tomatoes, garlic, and olive oil.
It is a very adaptable dip and can be served as both an easy appetizer recipe and an accompaniment to other
dishes. For a flavorful Provençal appetizer plate, offer it to your guests along with olive tapenade and grilled
French bread rounds. Serve with a glass of cold sweet muscat and you'll feel like you are in the south of
You can also serve this eggplant caviar recipe with simply prepared meats and fish. It goes especially well
with this breaded chicken recipe.
I can happily make a meal of brown rice slathered in eggplant caviar and if you like eggplant, you'll
love this recipe with all sorts of things.
Prep time: 15 min
Bake time: 45 min
Makes about 2 cups
- 2 eggplants
- 2 cloves garlic, crushed
- 1 small tomato, chopped
- 1 tablespoon chopped fresh parsley
- juice of 1/2 lemon
- 3 tablespoons olive oil
- salt and pepper
- Preheat the oven to 350°F. Slice the eggplants in two lengthwise, and place cut side down on a no stick baking sheet. Bake for 45 minutes or until very tender.
- Remove from the oven and allow to cool enough so you can handle them.
- Remove the skin (it should slip right off) and place the flesh in a food processor. Add the garlic, tomato, parsley, and lemon juice and blend until very smooth. With the machine running, add the olive oil in a thin stream. Season to taste with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper).
- Serve warm or cold.
(This recipe is so easy to make, that you may like to whip up a double batch and keep it in the refrigerator. Keep it in a sterile glass jar with a film of olive oil on top, and it should be fine for several days.)