Eggplant Caviar with Tapenade
Elevate your appetizer game with this Eggplant Caviar with Tapenade, a Mediterranean-inspired delight that’s both elegant and full of rich, savory flavors. This recipe combines the velvety texture of roasted eggplant with a zesty homemade tapenade made from Kalamata olives, capers, and optional anchovies for an umami-packed pairing. Seasoned with fresh parsley, garlic, and a hint of red chili flakes, this dish strikes the perfect balance between rustic charm and gourmet appeal. Serve it as a dip with crusty bread or fresh veggies, and watch it become the star of the table. With simple ingredients and aromatic, roasted eggplant as the star, this recipe is an instant crowd-pleaser and a must-try for lovers of Mediterranean cuisine.
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Recipe Information
Ingredients
- 2 medium Eggplant
- 3 tablespoons Olive oil
- 3 large Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley, chopped
- 1 cup Kalamata olives, pitted
- 2 tablespoons Capers, drained
- 2 fillets Anchovy fillets (optional)
- 0.5 teaspoons Red chili flakes
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Salt
Instructions
Preheat your oven to 400°F (200°C).
Pierce the eggplants several times with a fork and place them on a baking sheet lined with parchment paper.
Roast the eggplants in the preheated oven for 40–50 minutes, turning them halfway through, until the skins are wrinkled and the flesh is soft.
While the eggplants are roasting, prepare the tapenade. In a food processor, combine the Kalamata olives, capers, anchovy fillets (if using), 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and red chili flakes.
Pulse the mixture in the food processor until it forms a coarse paste. Transfer the tapenade to a small bowl and set aside.
Once the eggplants are roasted and cool enough to handle, cut them in half lengthwise and scoop out the flesh into a mixing bowl. Discard the skins.
Mash the eggplant flesh with a fork until it reaches a chunky consistency.
Add the minced garlic, remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, chopped parsley, black pepper, and salt to the eggplant. Mix well to combine.
Transfer the mashed eggplant mixture (eggplant caviar) to a serving dish and create a shallow well in the center.
Spoon the tapenade into the well, garnish with additional parsley if desired, and serve with crusty bread, crackers, or fresh vegetable slices.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1017 mg | 44% | |
| Total Carbohydrate | 15.7 g | 6% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 7.0 g | ||
| Protein | 2.9 g | 6% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 510 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
