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


  • 2
  • 2 clove
    garlic, crushed
  • 1
    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


  1. 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.
  2. 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.

    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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