Elegant Eggplant Aubergine Caviar
Elevate your appetizer game with Elegant Eggplant Aubergine Caviar, a Mediterranean-inspired delight that combines simplicity with sophistication. This recipe transforms roasted eggplants and garlic into a velvety, smoky spread, enhanced with bright lemon juice, earthy olive oil, and a hint of spice from optional chili flakes. The addition of fresh parsley adds a burst of color and herbaceous flavor, making this dish as visually appealing as it is delicious. Whether you serve it with toasted bread, crunchy crackers, or crisp vegetables, this versatile dip is perfect for entertaining or as a healthy snack. Ready in under an hour and easily customizable to your taste, this wholesome recipe is a must-try for fans of plant-based cuisine and Mediterranean flavors.
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Recipe Information
Ingredients
- 2 pcs large eggplants (aubergines)
- 4 pcs garlic cloves
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 2 tbsp fresh parsley
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.25 tsp red chili flakes (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash the eggplants and prick them all over with a fork to allow steam to escape during roasting.
Place the eggplants and unpeeled garlic cloves on the prepared baking sheet.
Roast in the preheated oven for 35-40 minutes, turning occasionally, until the eggplants collapse and the skins are charred.
Remove the roasted eggplants and garlic from the oven and let them cool until safe to handle, about 10-15 minutes.
Peel the skin off the eggplants and scoop out the flesh. Transfer the eggplant flesh to a large mixing bowl or a food processor.
Peel the roasted garlic cloves and add them to the eggplant.
Add the olive oil, lemon juice, salt, ground black pepper, and red chili flakes (if using) to the mixture.
Mash the ingredients together with a fork for a rustic texture or blend in the food processor for a smoother consistency.
Chop the parsley finely and stir it into the caviar mixture.
Taste and adjust seasoning with more salt, lemon juice, or pepper as needed.
Transfer the eggplant caviar to a serving bowl, drizzle with a bit of olive oil, and garnish with additional parsley, if desired.
Serve immediately with toasted bread, crackers, or raw vegetables, or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.0 g | 56% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2388 mg | 104% | |
| Total Carbohydrate | 66.2 g | 24% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 36.2 g | ||
| Protein | 11.1 g | 22% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 128 mg | 10% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 2449 mg | 52% | |
*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.
