Eggplant is one of those veggies that you either love or hate—there’s no in-between, right? But let me tell you, roasting it brings out a kind of magic.
Imagine the creamy texture and smoky flavor wrapped up in a spread that’s perfect for slathering on bread or dipping with crackers. It’s like finding a hidden gem in a thrift store—unexpectedly delightful!
I made this recipe last weekend and couldn’t stop eating it, even though I swore I was full.
Steps
- Preheat your oven to 400°F (205°C). Slice the eggplants lengthwise and score them in a crosshatch pattern. Poke the skins with a fork, then coat a lined baking sheet with olive oil and salt. Place the eggplants cut-side down and roast for 35 minutes until very soft.
- While the eggplants are roasting, coat a red bell pepper with olive oil. Roast it under a broiler, over a gas flame, or on a grill until the skin is completely blackened. Once blackened, steam the pepper in a covered bowl, then peel off the charred skin and remove the stem and seeds.
- In a food processor, combine the peeled eggplants, roasted bell pepper, and garlic. Process the mixture until it reaches a smooth consistency.
- Transfer the purée to a large bowl. Stir in olive oil, balsamic vinegar, salt, minced basil, and black pepper until well blended. Serve the dip with your choice of crackers, pita chips, or vegetable sticks.
Ingredients
- 2 medium globe eggplants (approximately 2 pounds or 900 grams total)
- 5 tablespoons extra virgin olive oil, divided
- 1 teaspoon kosher salt
- 1 medium red bell pepper
- 3 cloves garlic
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 2 tablespoons minced fresh basil
- 1/8 teaspoon freshly ground black pepper
Nutritional Values
Calories: 936 | Fat: 54g | Saturated Fat: 6g | Cholesterol: 0mg | Sodium: 1434mg | Carbohydrates: 120g | Dietary Fiber: 36g | Sugars: 48g | Protein: 12g | Vitamin C: 168mg | Calcium: 114mg | Iron: 6mg | Potassium: 1776mg
FAQ
- What is eggplant caviar?
- Eggplant caviar is a flavorful and smoky dip made primarily from roasted eggplant and red bell pepper. Despite its name, it contains no fish eggs and is named for its caviar-like texture and upscale feel.
- Can I grill the eggplant instead of roasting it?
- Yes, you can grill the eggplant. Simply cut it in half lengthwise, brush with olive oil, sprinkle with salt, and grill cut side down until browned and cooked through.
- Is eggplant caviar vegan and paleo-friendly?
- Absolutely, this dish is both vegan and paleo. It contains only plant-based ingredients like eggplant, red bell pepper, garlic, basil, balsamic vinegar, and olive oil.
- What can I serve with eggplant caviar?
- Eggplant caviar pairs well with crackers, pita chips, or crostini toasts. For a gluten-free option, serve with celery or cucumber sticks.
- How do I roast the red bell pepper?
- You can roast the red bell pepper under a broiler, over an open flame on a gas stove, or on a high-heat grill. Once blackened on all sides, let it steam, then peel off the charred skin and remove the seeds.
Tips
- To achieve a smooth texture in your eggplant caviar, ensure the eggplants are fully cooked and very soft before peeling off the skin.
- For a smoky flavor, consider grilling the eggplants and bell pepper instead of roasting them in the oven.
- Allow the roasted bell pepper to steam after charring; this makes peeling off the skin much easier.
- Experiment with different serving options, such as gluten-free celery or cucumber sticks, for a fresh twist.
Equipment
- Food Processor – Essential for puréeing the garlic, roasted eggplant, and bell pepper until smooth.
- Broiler Pan – Useful if you choose to broil the red bell pepper in the oven.
- Grill – If you prefer grilling the eggplant or red bell pepper instead of roasting in the oven.
