I absolutely love this recipe because it brings together the perfect blend of roasted eggplant and sautéed veggies for a Mediterranean vibe that’s both comforting and fresh. Plus, it’s super easy to make and impressively flavor-packed, making it ideal for a chill dinner or a vibrant appetizer for friends.
Eggplant Caviar Dip, or Caviar d’Aubergine, is a delightful Mediterranean-inspired dish that I love for its rich flavors and health benefits. This recipe merges large onions, garlic, and a succulent tomato with roasted eggplants.
It is enriched with olive oil, lemon juice, and fresh parsley, making it both nutritious and delicious.
Ingredients
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Ingredient Quantities
- 2 medium eggplants
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large tomato, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Pinch of red pepper flakes (optional)
Instructions
1. Set your oven to 400°F (200°C) to start the heating process.
2. Puncture the eggplants in a few spots with a fork to let steam escape. Eggplants can be pricked in the same way as you would pricking a potato. If using larger eggplants, cut them in half lengthwise before cooking.
3. Put the eggplants on a baking tray and roast in the oven for approximately 40-50 minutes, until they feel tender and their skins look shrunken and wrinkled. Turn them once about halfway through cooking.
4. Take the eggplants out of the oven and allow them to cool.
5. After cooling, remove the skins from the eggplant and chop the insides very small, or mash it with a fork until you reach your desired consistency.
6. In an iron pan over medium heat, warm the olive oil. When the oil is hot, add the onion (chopped, of course) and sauté it until it becomes almost, but not quite, translucent.
7. Add the minced garlic to the skillet and cook for another minute, stirring frequently.
8. Put the diced tomato in a skillet and let it cook for about 5 minutes until the mixture starts to soften.
9. Mix the eggplant pulp with the onion, garlic, and tomato. Stir in the lemon juice, salt, and pepper; then mix in the parsley and/or the red pepper flakes, if using.
10. Stir well, season to your liking, and serve hot or cold.
Equipment Needed
1. Oven
2. Baking tray
3. Fork
4. Knife
5. Cutting board
6. Iron skillet or frying pan
7. Spatula or wooden spoon
8. Measuring spoons
9. Mixing bowl
10. Knife (for chopping ingredients)
11. Spoon or fork (for mashing eggplant)
FAQ
- Q: Can I roast the eggplants instead of grilling them?A: Yes, you can prepare the eggplants in a preheated oven at 400°F (200°C) for around 30-40 minutes until they have a nice softness to them and the skins are very lightly charred.
- Q: How should I serve the Eggplant Caviar Dip?A: This dip is an excellent complement to bread of any kind, freshly baked and otherwise; pita; and crackers. Also, the dip holds its own when used as a spread in sandwiches or wraps.
- Q: How do I store leftovers of the Eggplant Caviar Dip?A: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. Stir well before serving again.
- Q: Can I make this dip spicy?Yes, a pinch of red pepper flakes or a minced chili can be added for heat.
- Q: Is it possible to freeze the dip?A: Yes, you can freeze the dip, but be aware that its texture may change slightly when you thaw it. If you opt to freeze the dip, be sure to store it in a container that’s safe for the freezer, and keep it there for no longer than 2 months.
- Q: What can I use instead of fresh parsley?A: In the absence of fresh parsley, feel free to use either fresh cilantro or basil in its place for another iteration of this recipe. It will yield a different flavor, but that’s good! That’s the beauty of cooking.
Substitutions and Variations
Eggplants: Replace with zucchini or yellow squash for distinct flavor alternatives.
If you have a large onion, you can substitute either shallots or leeks for a milder taste.
Tomato: Substitute red bell pepper for a brighter and less acidic alternative.
Avocado oil: Substitute with canola oil or olive oil for a more discreet taste in your recipes.
Use fresh cilantro or basil for a different kind of aromatic note.
Pro Tips
1. Salt the Eggplants Before Roasting: Before roasting, sprinkle a bit of salt on the eggplant and let it sit for about 20 minutes. This helps draw out moisture and bitterness, resulting in a better texture and flavor.
2. Char the Eggplant Skins: After roasting, you can finish the eggplants over an open flame or under a broiler for a few minutes to get a nice char on the skins. This adds a smoky flavor to the dish.
3. Choose the Right Pan: Use a heavy-bottomed skillet, like cast iron, for better heat distribution when sautéing the onions and garlic. This ensures even cooking without burning.
4. Adjust the Consistency: If you prefer a smoother texture, use a food processor to blend the roasted eggplant and sautéed mixture until it reaches your desired consistency.
5. Enhance with Fresh Herbs: Consider adding other fresh herbs such as basil or mint for extra flavor. They can complement the parsley and add new dimensions to the dish.
Eggplant Caviar Dip Caviar Daubergine Recipe
My favorite Eggplant Caviar Dip Caviar Daubergine Recipe
Equipment Needed:
1. Oven
2. Baking tray
3. Fork
4. Knife
5. Cutting board
6. Iron skillet or frying pan
7. Spatula or wooden spoon
8. Measuring spoons
9. Mixing bowl
10. Knife (for chopping ingredients)
11. Spoon or fork (for mashing eggplant)
Ingredients:
- 2 medium eggplants
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 large tomato, chopped
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt to taste
- Black pepper to taste
- 2 tablespoons fresh parsley, chopped
- Pinch of red pepper flakes (optional)
Instructions:
1. Set your oven to 400°F (200°C) to start the heating process.
2. Puncture the eggplants in a few spots with a fork to let steam escape. Eggplants can be pricked in the same way as you would pricking a potato. If using larger eggplants, cut them in half lengthwise before cooking.
3. Put the eggplants on a baking tray and roast in the oven for approximately 40-50 minutes, until they feel tender and their skins look shrunken and wrinkled. Turn them once about halfway through cooking.
4. Take the eggplants out of the oven and allow them to cool.
5. After cooling, remove the skins from the eggplant and chop the insides very small, or mash it with a fork until you reach your desired consistency.
6. In an iron pan over medium heat, warm the olive oil. When the oil is hot, add the onion (chopped, of course) and sauté it until it becomes almost, but not quite, translucent.
7. Add the minced garlic to the skillet and cook for another minute, stirring frequently.
8. Put the diced tomato in a skillet and let it cook for about 5 minutes until the mixture starts to soften.
9. Mix the eggplant pulp with the onion, garlic, and tomato. Stir in the lemon juice, salt, and pepper; then mix in the parsley and/or the red pepper flakes, if using.
10. Stir well, season to your liking, and serve hot or cold.
