Eggplant Caviar Recipes

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EGGPLANT CAVIAR



Eggplant Caviar image

An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 3 1/2 cups

Number Of Ingredients 8

2 purple-globe eggplants, (1 1/2 pounds each)
1/4 cup minced onion
2 plum tomatoes, seeded, finely chopped
1/4 cup roughly chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1 1/2 teaspoons freshly squeezed lemon juice
Coarse salt and freshly ground pepper
Pita or rye bread, for serving

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Steps:

  • Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.
  • Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

ROASTED EGGPLANT CAVIAR



Roasted Eggplant Caviar image

Takes a little time but well worth it. Serve with pumpernickel bread and cut-up vegetables or with crackers.

Provided by Gene Payne

Categories     Appetizers and Snacks     Dips and Spreads Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

1 ½ pounds eggplant
¼ cup chopped onion
3 tablespoons chopped flat-leaf parsley, divided
1 tablespoon olive oil
1 tablespoon mayonnaise
1 teaspoon red wine vinegar
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper

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Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.
  • Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
  • Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 3.8 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 88.4 mg, Sugar 1.5 g

SICILIAN EGGPLANT CAVIAR



Sicilian Eggplant Caviar image

Provided by Melissa Clark

Categories     appetizer

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 large Italian eggplants
3 tablespoons extra virgin olive oil
4 cloves garlic, sliced thin
1 pinch red pepper flakes
4 high-quality anchovy fillets, chopped
10 Italian olives, pitted and sliced
1 cup cherry tomatoes, halved
1/2 cup grated Parmigiano-Reggiano
1/2 cup plain croutons or diced stale bread
Salt and freshly ground black pepper
3/4 cup tightly packed fresh mint leaves, coarsely chopped
1/4 cup tightly packed fresh Italian parsley leaves, coarsely chopped

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Steps:

  • Heat oven to 375 degrees. Prick eggplants all over with a fork, then place on a sheet pan. Roast until tender, about 45 minutes. Let cool completely.
  • Cut eggplants in half lengthwise, and scoop out meat into a saucepan. Simmer until most of the liquid is evaporated and eggplant is dry, about 20 minutes. Set aside.
  • In a large saute pan, heat olive oil over medium heat. Add garlic and red pepper, and saute one minute. Add anchovies and olives, and saute another minute, stirring continuously. Add tomatoes, and cook a minute more. Add eggplant, and cook two minutes. Add cheese, croutons and salt and pepper to taste. Stir in mint and parsley until well combined. Serve immediately.

Nutrition Facts : @context http, Calories 179, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 7 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 594 milligrams, Sugar 8 grams, TransFat 0 grams

EGGPLANT CAVIAR



Eggplant Caviar image

Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. I am posting this as a "private" recipe. If you are seeing it, then he must have liked it. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like.

Provided by threeovens

Categories     Spreads

Time 1h30m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 15

1 large eggplant (about 1 1/2 pounds)
5 anchovy fillets (or 1 tablespoon anchovy paste)
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
2 -3 tablespoons chopped parsley, for garnish
toast points or toasted pita bread, wedges
chopped hard-cooked egg
chopped red onion
capers
Greek yogurt

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Steps:

  • Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
  • Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
  • Once eggplant is done, allow to rest until is cool enough to handle. Cut 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 pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
  • Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
  • Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.

Nutrition Facts : Calories 114.7, Fat 9.5, SaturatedFat 1.4, Cholesterol 2.8, Sodium 189.4, Carbohydrate 6.6, Fiber 3.3, Sugar 2.2, Protein 2.2

EGGPLANT CAVIAR



Eggplant Caviar image

Provided by Molly O'Neill

Categories     dips and spreads, appetizer

Time 2h10m

Yield Five cups

Number Of Ingredients 6

4 large eggplants
1 tablespoon kosher salt
1 cup extra-virgin olive oil
4 cloves garlic, minced
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste

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Steps:

  • Halve the eggplants lengthwise, score with a knife and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for 1 hour.
  • Squeeze excess water from the eggplants. Lay the eggplants skin side down on the coals and roast until completely soft, from 45 minutes to an hour, depending on the heat of the coals. Remove and set aside to cool.
  • When the eggplants are cool enough to handle, skin them. Place in a wooden bowl and use a fork to mince them. Remove the pulp to a piece of clean cloth or a towel to drain the excess liquid.
  • In a medium bowl, whisk together the olive oil, garlic, mustard and salt and pepper. Add the eggplant pulp and stir to mix. Serve immediately or store on ice for up to two days.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 18 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 696 milligrams, Sugar 10 grams, TransFat 0 grams

EGGPLANT CAVIAR FOR POTATO BLINI



Eggplant Caviar for Potato Blini image

Serve this appetizer with Yukon Gold Potato Blini from chef Thomas Keller's "The French Laundry Cookbook."

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1/2 cup

Number Of Ingredients 5

1 large eggplant (about 1 1/4 pounds)
Coarse salt
1/4 cup extra-virgin olive oil, plus more for roasting
1/4 teaspoon very finely minced garlic (almost a paste)
1/2 teaspoon Dijon mustard

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Steps:

  • Halve eggplant lengthwise; score the flesh side of both halves, making a crisscross pattern about 1/4 inch deep. Sprinkle both halves with salt and place scored-side down on a rimmed baking sheet. Cover with a second baking sheet and place a heavy object (such as cans or a set of bowls) on top. Let eggplant render its excess liquid at room temperature for 1 to 2 hours.
  • Preheat oven to 350 degrees. Lightly oil a baking sheet and set aside.
  • Rinse eggplant, pat dry, and rub with some olive oil. Place halves flesh side down on prepared baking sheet. Transfer to oven and roast until eggplant is very soft and skin is wrinkled, about 1 hour. There should be no resistance when tested with a knife. Remove from oven and let stand until cool enough to handle.
  • Scoop out eggplant pulp and lightly chop. Place pulp in a double layer of cheesecloth and tie to enclose with kitchen twine, leaving about 6 inches on the end. Hang bundle from a shelf in the refrigerator with a bowl set underneath or place in a colander set over a bowl and refrigerate; let drain at least 2 hours and up to overnight.
  • Remove eggplant from refrigerator and hold cheesecloth bundle over sink; twist and squeeze to remove as much additional liquid as possible. Transfer pulp to the bowl of a small food processor; pulse a few times to break up eggplant. With the motor running, slowly add 2 tablespoons olive oil through the feed tube; continue processing until the color and texture begin to lighten, about 30 seconds.
  • Turn the machine off and add garlic, mustard, and salt. With the motor running, slowly add remaining 2 tablespoons olive oil; continue processing 1 minute more. Season with salt and pepper. Eggplant caviar may be kept refrigerated in an airtight container for up to 1 week.

EGGPLANT CAVIAR



Eggplant Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

4 pounds eggplant, halved
Olive oil, for brushing, plus 2 ounces
2 shallots minced
4 cloves garlic minced
1 pound tomatoes peeled and chopped
2 tablespoons lemon juice
Salt and freshly ground black pepper
Pita wedges, as an accompaniment

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Steps:

  • Preheat oven to 350 degrees F.
  • Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
  • Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
  • After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
  • Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges

EGGPLANT CAVIAR



Eggplant Caviar image

Provided by Food Network

Time 1h

Number Of Ingredients 6

2 globe eggplants, quartered
Olive oil, for drizzling
3 cloves garlic
1/2 bunch cilantro
1/2 cup olive oil
Salt

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Steps:

  • Drizzle the eggplant quarters with olive oil and roast in a preheated 350 degree oven for 30 minutes. Let cool to room temperature and then remove the skin. Put eggplant into food processor with the garlic and cilantro and pulse to puree. Add olive oil and puree until smooth. Season with salt.

EGGPLANT CAVIAR



Eggplant Caviar image

Categories     Side     Roast     Eggplant     Caviar

Yield makes 2 cups

Number Of Ingredients 7

2 medium eggplants
Salt
Fresh-ground black pepper
Olive oil
2 tablespoons fresh lemon juice
1 garlic clove, peeled and pounded to a purée
2 to 4 tablespoons chopped parsley or cilantro

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Steps:

  • Preheat the oven to 400°F.
  • Cut in half lengthwise: 2 medium eggplants.
  • Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.
  • Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a purée.
  • Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a purée, 2 to 4 tablespoons chopped parsley or cilantro.
  • Mix well and taste, adding more salt and lemon as needed.
  • Variations
  • Use 2 tablespoons chopped mint in place of parsley or cilantro.
  • Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.
  • Add a pinch or two of dried chile flakes.
  • For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.

EGGPLANT CAVIAR



Eggplant Caviar image

Smooth broiled eggplant accented with chopped onion, olive oil, and dill. You can adjust the seasonings to your liking. Serve in a pita or as a dip for bread.

Provided by Bertha Mann

Categories     Appetizers and Snacks

Time 25m

Yield 6

Number Of Ingredients 6

1 large eggplant
⅓ cup chopped onion
3 tablespoons olive oil
2 tablespoons chopped fresh dill
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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Steps:

  • Preheat oven to broiler setting.
  • Wash eggplant thoroughly, then pierce skin with a fork in several places. Place on a baking sheet and broil in preheated oven for 8 to 10 minutes, until soft. Turn eggplant over and broil for an additional 8 to 10 minutes. Remove from oven and slice in half.
  • Scoop out eggplant pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt, and pepper. Serve hot or cold.

Nutrition Facts : Calories 95 calories, Carbohydrate 8.7 g, Fat 7 g, Fiber 2.4 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 642.3 mg, Sugar 3.2 g

EGGPLANT CAVIAR



EGGPLANT CAVIAR image

Number Of Ingredients 8

1 1/2 lbs eggplant
Olive oil
Salt and black pepper
1 garlic clove, minced
3 Tbsp chopped chives
4 oz cream cheese
2 Roma tomatoes
10 Kalamata olives, chopped

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Steps:

  • Preheat oven to 400 degrees. Halve the eggplant lengthwise and set cut side up on a baking sheet. Brush surface with olive oil and sprinkle with salt and black pepper. Bake the eggplant until tender, about 35 minutes. Let cool. When cool, scrape the flesh into a strainer and press on the flesh to extract as much liquid as possible. Place eggplant in a food processor. Add the garlic, chives, and cream cheese. Process until well mixed. Peel, seed and dice the Roma tomatoes into small dice. Place eggplant in a bowl and stir in the tomatoes and olives. Season with salt and freshly ground black pepper. Cover and refrigerate at least 2 hours. Serving suggestions: Pipe onto crackers or cucumber rounds and garnish with fresh chives. Place in a bowl and serve with chips as a dip. Serve on toast with thin slices of onion and quarters of hard-boiled egg.

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EGGPLANT CAVIAR - RECIPE - FINECOOKING
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2003-08-01  · Recipe Eggplant Caviar. By Ruth Lively Fine Cooking Issue 59. Scott Phillips. Yield: Yields about 2 cups. Slather eggplant caviar on little toasts or bread for a wonderful appetizer, or use it as a spread on sandwiches, or as a dip for vegetables. Be sure to taste the caviar and season it as you like with lemon, salt, pepper, olive oil, and herbs. Ingredients. 2 globe eggplant …
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  • Heat oven to 400° F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.
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RUSSIAN EGGPLANT CAVIAR WITH CRACKED CORIANDER SEEDS ...
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EGGPLANT CAVIAR SPREAD RECIPE - NATASHASKITCHEN.COM
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  • Preheat the oven to 350°. Brush the cut sides of the eggplant with 1 teaspoon of the olive oil. Set the eggplant, cut sides down, on a baking sheet and roast for about 1 hour, or until tender and collapsed. Let cool.
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EGGPLANT CAVIAR - DAVID LEBOVITZ
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EGGPLANT CAVIAR - TASTE OF BEIRUT
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EGGPLANT CAVIAR RECIPE - CUISINART.COM
Toss eggplant in a mixing bowl with olive oil and garlic. Place ingredients onto a baking sheet in a single layer and roast in oven until brown, about 20 minutes, flipping eggplant halfway. Once eggplant is browned, place in the work bowl of the Cuisinart Food Processor fitted with the metal chopping blade. Add the basil, salt and pepper.
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EGGPLANT CAVIAR | EMERILS.COM
Brush eggplant slices with oil and grill about 3 minutes per side or until tender. Transfer the eggplant to a baking sheet and roast in the oven, covered with aluminum foil, until tender about 35 minutes. Remove from the oven and when the eggplant is cool enough to handle, transfer it …
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