0 0
Eggplant Caviar

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 large eggplant (about 1 1/2 pounds)
5 anchovy fillets (or 1 tablespoon anchovy paste)
3 garlic cloves, finely minced
1 large shallot, minced
1 1/2 tablespoons capers, rinsed, drained and chopped
1/2 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil, divided
1 teaspoon fresh lemon juice (or to taste)
salt
2 - 3 tablespoons chopped parsley, for garnish
toast points or toasted pita bread, wedges
chopped hard-cooked egg
chopped red onion
capers
greek yogurt

Nutritional information

114.7
Calories
85 g
Calories From Fat
9.5 g
Total Fat
1.4 g
Saturated Fat
2.8 mg
Cholesterol
189.4 mg
Sodium
6.6 g
Carbs
3.3 g
Dietary Fiber
2.2 g
Sugars
2.2 g
Protein
168g
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Eggplant Caviar

Features:
    Cuisine:

    Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. I am posting this as a private recipe. If you are seeing it, then he must have liked it. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like.

    • 110 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Eggplant Caviar, Adapted from my local newspaper as a replacement for the too expensive Beluga caviar I don’t personally like caviar, but my husband does I am posting this as a private recipe If you are seeing it, then he must have liked it If you can’t find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    Preheat Oven to 400 Degrees F. Puncture the Eggplant All Around With a Sharp Knife. Place on a Baking Sheet or Shallow Baking Dish and Bake About 1 1/2 Hours Until It Is Very Soft.

    2
    Done

    Meanwhile Soak Anchovy Fillets in Cold Water For About 10 Minutes. Pat Dry and Smash With a Fork. Place Anchovy in a Large Bowl; Add Garlic, Shallot, Capers and Pepper. Add a Tablespoon Olive Oil and Mix. Set Aside.

    3
    Done

    Once Eggplant Is Done, Allow to Rest Until Is Cool Enough to Handle. Cut Open and Scoop Out the Pulp Into a Large Strainer. Scrape the Inside of the Skin With a Spoon to Remove All the Pulp. Press Pulp Into Strainer to Remove as Much Moisture as You Can. Let Drain About 10 Minutes, Then Transfer to a Cutting Board; Chop Fine.

    4
    Done

    Place Chopped Eggplant in the Bowl With the Other Ingredients and Mix Well. Add Remaining 3 Tablespoons of Olive Oil and Mix Until Smooth. Add Lemon Juice to Taste and Salt to Taste. Spoon Into a Serving Bowl and Sprinkle With Chopped Parsley.

    5
    Done

    Place Egg in a Small Serving Bowl; Red Onion in Another Small Bowl; Capers in Another Bowl; and Greek Yogurt in Still Another Small Bowl. Serve With Toast or Pita Wedges.

    Avatar Of Nevaeh Bishop

    Nevaeh Bishop

    Vegan chef dedicated to proving that plant-based cuisine can be flavorful and satisfying.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    African Obsession
    previous
    African Obsession
    Lu Rou Fan Taiwanese Stewed Pork With
    next
    Lu Rou Fan Taiwanese Stewed Pork With
    African Obsession
    previous
    African Obsession
    Lu Rou Fan Taiwanese Stewed Pork With
    next
    Lu Rou Fan Taiwanese Stewed Pork With

    Add Your Comment

    thirteen − eight =