Roasted Eggplant Caviar with Tomato and Garlic
This eggplant caviar is a soft, savory vegetable spread with roasted eggplant, tomato, onion and garlic.
This eggplant caviar is a soft, savory vegetable spread with roasted eggplant, tomato, onion and garlic. Roasting the eggplant first concentrates its flavor and gives the finished spread a gentle smokiness. Chop it for a rustic texture or pulse briefly for a smoother dip, then chill so the lemon and herbs can settle in. Heat oven to 220°C (425°F). Prick eggplants and roast on a lined tray 35 to 45 minutes, turning once, until collapsed and tender. Cool until safe to handle, split and scoop flesh into a sieve; drain 15 minutes and chop. Heat oil in a skillet; cook onion 6 to 8 minutes until soft. Add garlic for 30 seconds, then tomatoes; cook 8 minutes.
Recipe card
Roasted Eggplant Caviar with Tomato and Garlic
Equipment: Knife, cutting board, measuring tools and a suitable pot, skillet or oven
Ingredients
Instructions
Roast eggplant
Heat oven to 220°C (425°F). Prick eggplants and roast on a lined tray 35 to 45 minutes, turning once, until collapsed and tender.
Drain
Cool until safe to handle, split and scoop flesh into a sieve; drain 15 minutes and chop.
Cook aromatics
Heat oil in a skillet; cook onion 6 to 8 minutes until soft. Add garlic for 30 seconds, then tomatoes; cook 8 minutes.
Combine
Stir in eggplant, lemon juice, salt, pepper and optional sugar; simmer 10 minutes until thick.
Chill
Cool promptly, fold in herbs and refrigerate at least 1 hour before serving.
How to tell when it is ready
Cool promptly, fold in herbs and refrigerate at least 1 hour before serving.
Tips
- Heat oven to 220°C (425°F).
- Cool until safe to handle, split and scoop flesh into a sieve.
- Heat oil in a skillet.
- Stir in eggplant, lemon juice, salt, pepper and optional sugar.
Troubleshooting
- If spread is watery, drain eggplant longer.
- If it tastes bitter, add lemon and a pinch of sugar.
Substitutions
- Use lime juice instead of lemon.
- Use cilantro instead of parsley or dill.
Variations
- Add roasted red pepper to the skillet.
- Stir in a pinch of smoked paprika.
Serving suggestions
- Spread on toasted sourdough.
- Serve with warm pita or flatbread.
- Add to a mezze plate with olives.
- Top with chopped parsley and olive oil.
Make ahead
Measure the ingredients in advance and prepare the components described in the steps. Keep covered in the refrigerator and use within 4 days; serve chilled or at room temperature briefly.
Storage
Keep covered in the refrigerator and use within 4 days; serve chilled or at room temperature briefly.
Food safety
Refrigerate cooked vegetables within 2 hours; do not treat this recipe as a canned preserve.
Frequently asked questions
How do I know smoky ukrainian eggplant caviar is ready?
Cool promptly, fold in herbs and refrigerate at least 1 hour before serving.
How should I store smoky ukrainian eggplant caviar?
Keep covered in the refrigerator and use within 4 days; serve chilled or at room temperature briefly.
Spread on toasted sourdough. Keep covered in the refrigerator and use within 4 days; serve chilled or at room temperature briefly.
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