Eggplant Caviar

Deb Crane


Easy and wonderful dip,spread! You can also can this and save for future use. I found this recipe on easy french food dot com. It is really yummy!


★★★★★ 1 vote

2 cups
15 Min
45 Min


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2 clove
garlic, crushed
small tomato, chopped
1 Tbsp
parsley (fresh, if you have it otherwise, dried works fine.)
juice from 1/2 lemon
3 Tbsp
olive oil
salt and pepper to taste

How to Make Eggplant Caviar


  • 1Preheat 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.
  • 2Remove 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.

    Makes about 2 cups.

Printable Recipe Card

About Eggplant Caviar

Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy

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