Recipe
Eggplant Caviar
Indulge in the luxurious flavors of this exquisite Eggplant Caviar. A velvety smooth blend of roasted eggplant, savory anchovies, tangy capers, and aromatic garlic, perfect for spreading on toast or pita wedges.
Ingredients
1 | large eggplant (about 1 ½ pounds), roasted and peeled |
|---|---|
5 | anchovy fillets (or 1 tablespoon anchovy paste), soaked and smashed |
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 to taste |
| • | chopped parsley, for garnish |
| • | toast points or toasted pita bread wedges |
| • | chopped hard-cooked egg |
| • | chopped red onion |
| • | capers |
| • | Greek yogurt |
Instructions
Prepare Eggplant Caviar | |
|---|---|
| 1. | Preheat the oven to 400°F (200°C). Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake for about 1 1/2 hours until it is very soft. |
| 2. | While the eggplant is baking, soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place the anchovy in a large bowl; add garlic, shallot, capers, and pepper. Add a tablespoon of olive oil and mix well. Set aside. |
| 3. | Once the eggplant is done, allow it to rest until it is cool enough to handle. Cut it 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 the pulp into the strainer to remove as much moisture as possible. Let it drain for about 10 minutes, then transfer to a cutting board and chop finely. |
| 4. | Place the chopped eggplant in the bowl with the other ingredients and mix well. Add the remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon the mixture into a serving bowl and sprinkle with chopped parsley. |
| 5. | Serve the Eggplant Caviar in a small serving bowl alongside chopped hard-cooked egg, red onion, capers, and Greek yogurt. Enjoy with toast points or toasted pita bread wedges. |
Nutrients
The following values are based on a single serving of this recipe.
| Calories | 114.7 kcal |
| Protein | 2.2 g |
| Fat | 9.5 g |
| Carbohydrates | 6.6 g |
| Fiber | 3.3 g |
| Sugar | 2.2 g |
Published on Jul 29, 2024 by Luminița
