Roasted Eggplant Caviar

Roasted Eggplant  Caviar
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.8 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Roasted Eggplant Caviar calories by ingredient
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This is a nice dip as a centerpiece for a plate of cut up veggies or it can be served with pita and veggie chips This is a nice dip as a centerpiece for a plate of cut up veggies or it can be served with pita and veggie chips
Number of Servings: 6


    2 large heavy eggplant
    2 heads garlic
    2/3 cup vidalia onions, chopped
    2/3 cup red bell pepper, chopped
    2 tablespoons extra virgin olive oil (plus more to brush garlic)
    kosher salt
    fresh ground black pepper
    parsley (optional) or tarragon (optional) or thyme (optional) or cumin (optional)


Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
(You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
Chop onion and red pepper.
After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
Serve with regular or toasted pita, crackers or crudites.

50 cal
2 fat
147 sod
12 carb
4 fib
2 pro

Number of Servings: 6

Recipe submitted by SparkPeople user TABBYKAT75.

TAGS:  Fish | Snack | Fish Snack |

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