Eggplant Caviar
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Eggplant Caviar
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If you don’t have a gas or outdoor grill, you can make this by just oven-roasting the eggplant for a longer period of time, until they’re completely soft and wilted.
Another nice addition is to sprinkle to top with tangy sumac, which I had leftover from when I made fried beans with feta.
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Ingredients
- 3 small or 2 medium eggplants
- 1 tablespoon olive oil plus additional for preparing the pan
- 2 tablespoons fresh lemon juice
- 1 clove garlic or shallot peeled and minced (or both)
- 1/2 teaspoon smoked or sea salt
- 1/8 teaspoon chili pepper powder
- 2 tablespoons chopped fresh mint parsley, cilantro, or basil
Instructions
- Brush a baking sheet with olive oil and sprinkle it with a bit of salt. Preheat the oven to 400ºF (200ºC).
- Poke each eggplant a few times with a sharp knife and rest them over a gas flame on the stovetop, or a grill, turning them infrequently with tongs, until they’re charred on the outside and feel soft and wilted. Depending on how smoky you want them, roast them for five to ten minutes.
- When cool enough to handle, cut the eggplants in half lengthwise, and place them cut side down on the oiled baking sheet.
- Bake the eggplants until the flesh is thoroughly cooked, which should take about twenty minutes, but may vary.
- Remove the eggplants from oven and once cool enough to handle, scrape the pulp from the skins into the bowl of a food processor. (You can also scrape them into a bowl, and mash them by hand with a fork.)
- Add the tablespoon of olive oil, lemon juice, garlic or shallot (I like both), salt, and chili pepper powder.
- Pulse the food processor a few times, until the mixture is almost smooth. Add the herbs and pulse a few more times.
- Taste, and add additional salt, lemon, or other seasonings, as desired.
- To serve, spoon into a bowl and make a well in the center. Pour a bit of olive oil in the middle and sprinkle with chili powder, sumac, or some chopped fresh herbs. Crisp toasts, crackers, or pita triangles are good accompaniments.
Notes
- Storage: Eggplant caviar can be kept refrigerated for up to five days.
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