Roasted Eggplant (Aubergine) Caviar
Grilled aubergine and red bell pepper, warmed with cumin, a Lebanese dish. Serve with regular or toasted pita, crackers or crudites.
1 hr 10 min · Serves 6 · Medium
Ingredients
Method
Start cooking mode- Prep 10 min · Cook 60 min · 70 min total
- medium
- 1
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.
- 2
(You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
- 3
Chop onion and red pepper. After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
- 4
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.
- 5
Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well. Serve with regular or toasted pita, crackers or crudites.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
