How to Make Eggplant Caviar

Vegetarian caviar is not a problem with this eggplant version! It's tasty and very more-ish. Here is how to make it.

Ingredients

  • 2 medium eggplants, purple
  • 2 tablespoons onion, chopped
  • 2-4 garlic cloves, finely minced
  • 1 large tomato, peeled and with the seeds removed
  • 1/2 cup olive oil, extra virgin preferably
  • 2 tablespoons freshly squeezed lemon juice
  • 1 1/2 teaspoons sea salt
  • 1/2 teaspoon marjoram

Steps

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    Preheat the broiler or grill.
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    Cut the eggplant into thick slices, lengthwise. Score each slice with the end of a sharp knife. Sprinkle with salt.
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    Set the slices out on paper towels. This will drain out the liquid. Leave for half an hour.
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    After half an hour, arrange the slices on a baking sheet that has been covered in parchment paper. Broil or grill for 15 to 20 minutes. Turn once. Broil until tender.
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    Remove from the broiler. Leave to cool completely.
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    Once cooled, chop very finely or place in a food processor with the onion, garlic, and tomato.
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    Mix the chopped ingredients together in a bowl. Add a small amount of olive oil.
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    Whisk in the lemon juice, salt, and marjoram. Test for taste and adjust as needed.
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    Serve. Keep in the refrigerator until serving time. Serve with crackers.

Tips

  • Broil refers to grilling where the heat comes from above the food.
  • This recipe will serve around 10.

Things You'll Need

  • Knife and chopping board
  • Kitchen paper towels
  • Broiler, broiler pan
  • Food processor (optional)
  • Serving dish

Sources and Citations

  • Adapted from Whole Foods Market, Entertaining with Appetizers, p. 10. Circa 2007.

Article Info

Categories: Eggplant | Vegetarian