Best 2 Roasted Eggplant Caviar Recipes

Roasted eggplant caviar is a delicious and versatile dish that can be enjoyed as an appetizer, dip, or spread. It is made with roasted eggplant, which gives it a smoky and flavorful taste. The eggplant is combined with other ingredients such as onions, garlic, tomatoes, and peppers, and then cooked until it is soft and spreadable. Roasted eggplant caviar can be served with pita bread, crackers, or vegetables, and it can also be used as a topping for pizza or pasta. With its unique taste and texture, roasted eggplant caviar is a popular dish that can be enjoyed by people of all ages.

Here are our top 2 tried and tested recipes!

ROASTED BABY POTATOES WITH EGGPLANT CAVIAR AND CREME FRAICHE

Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche image

Provided by Food Network

Categories appetizer

Time 1h55m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 Italian eggplant (about 1 pound)
Kosher salt and freshly ground black pepper
8 cloves garlic, unpeeled
6 tablespoons extra-virgin olive oil, plus more for oiling a baking sheet
1/2 teaspoon smoked paprika
8 baby red potatoes (about 12 ounces), halved
1/2 lemon, zested, plus 2 tablespoons lemon juice
3/4 cup loosely packed fresh parsley leaves
1/4 cup loosely packed fresh mint leaves
1 small shallot, finely chopped
1 medium plum tomato, finely chopped
3 tablespoons creme fraiche
Black sesame seeds, for garnish

Steps:

Preheat the oven to 400 degrees F. Set a cooling rack into a baking sheet.
Halve the eggplant lengthwise and score the flesh by making three long cuts down the middle and sides, making sure not to pierce the skin. Salt the eggplant and then place it
cut-side down on the prepared cooling rack for 30 minutes to release moisture.
Turn the eggplant over and remove the cooling rack. Using paper towels, dry the eggplant and the baking sheet of any moisture. Cut the eggplant into 1-inch cubes and place back on the baking sheet. Scatter the garlic cloves among the eggplant. Drizzle with 3 tablespoons of olive oil. Sprinkle with the smoked paprika and some salt and pepper. Toss to coat. Roast until the eggplant is completely soft and browned, about 30 minutes. Let cool.
Increase the oven temperature to 425 degrees F.
Lightly oil a baking sheet. Toss the potatoes in a medium bowl with 1 tablespoon olive oil, 1/2 teaspoon salt and some pepper. Place the potatoes cut-side down on the oiled baking sheet and roast until tender, 13 to 15 minutes. Let cool.
Scrape the cooled eggplant into the bowl of a food processor and squeeze the roasted garlic out of its peels into the food processor. Add the lemon zest, lemon juice, parsley, mint and the remaining 2 tablespoons olive oil and puree until smooth. Add the shallot and tomato and pulse to combine. Season with salt and pepper, if necessary.
To serve, scoop out a cavity in each potato half with a paring knife or small spoon. Fill with the "eggplant caviar" and top with a dollop of creme fraiche and a sprinkle of black sesame seeds.

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

Ingredients

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

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

Tips:

To choose the best eggplants, look for ones that are firm and heavy for their size, with smooth, blemish-free skin. Avoid eggplants that are soft, wrinkled, or have brown spots.
Before roasting the eggplants, pierce them with a fork several times to allow steam to escape during cooking. This will prevent the eggplants from bursting.
To make the caviar, use a food processor fitted with a metal blade. This will give the caviar a smooth, even texture.
If you don't have a food processor, you can mash the roasted eggplants by hand using a fork or potato masher. However, the caviar will not be as smooth.
Season the caviar to taste with salt, pepper, lemon juice, and olive oil. You can also add other herbs and spices, such as garlic, cumin, or paprika.
Serve the caviar immediately or chill it for later. It can be served as a dip, spread, or topping.

Conclusion:

Roasted eggplant caviar is a delicious and versatile dish that can be enjoyed in many different ways. It is a great way to use up leftover roasted eggplants, and it is also a healthy and flavorful addition to any meal. With its smoky flavor and creamy texture, roasted eggplant caviar is sure to be a hit with your family and friends.