Best 10 Sicilian Eggplant Caviar Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Sicilian Eggplant Caviar is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is made with roasted eggplant, tomatoes, onions, garlic, and olive oil, and can be seasoned with a variety of herbs and spices. This dish is a great way to use up leftover eggplant, and it can also be made ahead of time and stored in the refrigerator for later. If you are looking for a tasty and easy-to-make dish that is sure to impress your friends and family, then Sicilian Eggplant Caviar is the perfect recipe for you!

Here are our top 10 tried and tested recipes!

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

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.

EGGPLANT CAPONATA (SICILIAN VERSION)



Eggplant Caponata (Sicilian Version) image

Delicious relish or appetizer that can be served hot or cold! Serve with toasted crusty bread.

Provided by rocks_67

Categories     Appetizers and Snacks     Antipasto Recipes

Time 1h34m

Yield 16

Number Of Ingredients 16

1 eggplant, peeled and cut into 1/2-inch cubes
salt to taste
¼ cup olive oil, divided
1 cup finely chopped celery
1 onion, finely chopped
1 clove garlic, minced
1 ½ cups canned plum tomatoes, drained and coarsely chopped
12 green olives, pitted and coarsely chopped
1 ½ tablespoons drained capers
1 tablespoon tomato paste
1 teaspoon minced oregano
2 tablespoons red wine vinegar
2 teaspoons white sugar
1 teaspoon salt
ground black pepper to taste
2 teaspoons minced fresh parsley, or to taste

Steps:

  • Toss eggplant with salt and place in a colander set over a bowl. Let sit, about 30 minutes. Rinse and pat dry.
  • Heat 2 tablespoons olive oil in a large skillet over medium heat. Add celery; cook, stirring often, until softened, about 4 minutes. Add onion and garlic; cook and stir until onion is soft and lightly golden, about 5 minutes. Transfer mixture to a bowl using a slotted spoon.
  • Heat remaining 2 tablespoons olive oil in the skillet. Add eggplant and cook, stirring constantly, until lightly browned, 5 to 7 minutes. Stir in celery mixture, tomatoes, olives, capers, tomato paste, and oregano. Bring to a boil; reduce heat to low and simmer uncovered until caponata is thickened, about 15 minutes.
  • Season caponata with vinegar, sugar, salt, and black pepper. Transfer to a serving bowl and garnish with parsley.

Nutrition Facts : Calories 54.3 calories, Carbohydrate 4.9 g, Fat 3.9 g, Fiber 1.9 g, Protein 0.9 g, SaturatedFat 0.5 g, Sodium 297 mg, Sugar 2.2 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

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

CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)



Caponatina Siciliana (Eggplant, Olive, and Celery Appetizer) image

Provided by Food Network

Categories     appetizer

Time P2D

Yield 8 to 10 servings

Number Of Ingredients 13

2 large eggplants
Salt to taste
1 jar (6 1/2 ounces) oil-cured black olives, pitted and halved
1 jar (5 3/4 ounces) green olives with pimiento, drained and halved
1 jar (3 ounces) capers, drained
2 cups water
4 large stalks celery, diced
1/2 to 2/3 cup olive oil
2 large onions, sliced
2 cans (16 ounces each) tomato sauce
Freshly ground pepper, to taste
1/4 cup sugar
1/2 cup red wine vinegar

Steps:

  • Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.

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

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

ITALIAN GRILLED EGGPLANT WITH BASIL AND PARSLEY (MELANZANE GRIGLIATE AL BASILICO E PREZZEMOLO)



Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo) image

This Italian side dish (aka 'contorno') couldn't be easier! We make this often during the summer, when we have an abundance of basil and parsley growing in our garden. Works well with zucchini, too!

Provided by Kim's Cooking Now

Categories     Appetizers and Snacks

Time 20m

Yield 4

Number Of Ingredients 6

1 eggplant, sliced into 1/2-inch rounds
⅓ cup extra virgin olive oil
2 cloves garlic, minced
⅛ teaspoon salt
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil, garlic, and salt in a small bowl.
  • Arrange eggplant slices on the preheated grill and cook, turning occasionally, until tender and browned, 3 to 4 minutes per side.
  • Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.

Nutrition Facts : Calories 203.8 calories, Carbohydrate 8.4 g, Fat 19 g, Fiber 4.7 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 76.3 mg, Sugar 3.2 g

EGGPLANT CAVIAR, WITH GARLIC



Eggplant Caviar, With Garlic image

Provided by Florence Fabricant

Categories     dinner, appetizer

Time 40m

Yield 2 cups

Number Of Ingredients 7

1 1/2 pound eggplant
1 large clove garlic, finely minced
1/4 cup finely chopped onions
Juice of 1 lemon
2 to 3 tablespoons plain yogurt
1 tablespoon olive oil
2 tablespoons toasted sesame seeds

Steps:

  • Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
  • When the eggplant is cool enough to handle, scrape the pulp from the skin and mash it to a puree. Mix it with the garlic, onion, lemon and 2 to 3 tablespoons yogurt depending on the consistency you would like the mixture. Add the olive oil and sesame seeds. Refrigerate until a half hour before serving.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 5 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 6 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 9 milligrams, Sugar 7 grams

SICILIAN STUFFED EGGPLANT



Sicilian Stuffed Eggplant image

Another recipe from my Woman's Day cookbook. No meat in this recipe -- it combines the chopped eggplant with golden raisins, pine nuts and parmesan cheese. Sounds delicious!

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 11

2 eggplants (small to medium size - 1 1/2 lbs. each)
1 1/2 teaspoons salt
3 tablespoons olive oil
1 cup onion, finely chopped
1 tablespoon fresh garlic, minced
2/3 cup breadcrumbs (packaged, plain)
1/2 cup golden raisin
1/4 cup pine nuts (or slivered almonds)
1/4 cup parmesan cheese, grated
1/4 cup fresh parsley, minced
2 tablespoons fresh lemon juice

Steps:

  • Halve the eggplants lengthwise. Run a small sharp knife 1/2 inch in from the edges of the cut side of each eggplant. Scoop out the insides of the eggplants with a spoon and reserve, leaving 1/2 inch thick shells. Sprinkle 1 teaspoons salt into the eggplant shells and invert on paper towels while preparing the filling.
  • Heat oven to 350 degrees. Make the filling: Coarsely chop the reserved eggplant. In a large skillet, heat 2 tablespoons of oil over medium heat. Add the onion, garlic, and chopped eggplant and cook, stirring often, for 5 minutes, or until the onion is softened. Remove the skillet from the heat and stir in the remaining ingredients with the remaining salt. Place the eggplant shells, cut side up, in a 13x9 inch baking dish. Mound the filling in each shell. Drizzle with the remaining 1 tablespoons of oil. Pour water into the pan to a depth of 1/2 inch. Cover tightly with foil and bake for 40 minutes.
  • Remove foil and bake for 10-15 minutes more, or until the edges of the eggplant are tender and the bread crumbs are very lightly browned. Serve hot or at room temperature.

SICILIAN EGGPLANT CAPONATA



Sicilian Eggplant Caponata image

Make and share this Sicilian Eggplant Caponata recipe from Food.com.

Provided by DailyInspiration

Categories     Vegetable

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 14

2 lbs eggplants, peeled (cut into 1/2 inch cubes)
1 tablespoon sea salt
1/2 cup extra-virgin olive oil, divided
3 bay leaves
1 lb onion, chopped
1 lb celery, cliced (1/2 inch thick)
1 lb cherry tomatoes, halved
1/4 cup capers (preferably salt-packed, well rinsed)
20 large green olives, pitted (very coarsely chopped)
2 fresh red chili peppers, halved (seeded and thinly sliced)
1/2 cup red wine vinegar
1 tablespoon honey
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh basil, chopped

Steps:

  • Combine eggplant and salt in a large bowl. Transfer to a colander, place a plate on the eggplant and weigh down the plate with cans. Set the colander in the sink to drain for 1 hour.
  • Meanwhile, heat 1/4 cup oil in a large skillet over medium heat. Add bay leaves and let sizzle for about 1 minute to flavor the oil. Stir in onions and celery. Reduce heat to medium-low and cook, stirring occasionally, until the vegetables are soft, about 30 minutes; do not let them brown. Add tomatoes and capers, increase heat to medium and cook; stirring occasionally, just until the tomatoes start to break down, about 5 minutes. Stir in olives; transfer everything to a large bowl.
  • When the eggplant is ready, rinse under running water to get rid of as much salt as possible. Dry thorougly on paper towels.
  • Heat the remaining 1/4 cup oil in the same skillet over medium heat until very hot. Add the eggplant and cook, tossing and stirring, until softened, 10-15 minutes. Add chiles and cook, stirring, until they are softened, 5-10 minutes. Transfer the eggplant and peppers to the bowl with the tomato mixture and gently stir to combine.
  • Whisk vinegar and honey in a small saucepan; bring to a boil over medium heat. Simmer until thickened and reduced to about 1/4 cup, about 5 minutes. Stir into the vegetables along with parsley and basil. Serve at room temperature.

Nutrition Facts : Calories 164.3, Fat 11.3, SaturatedFat 1.6, Sodium 844.3, Carbohydrate 15.3, Fiber 5.4, Sugar 8.3, Protein 2.4

SICILIAN PASTA WITH EGGPLANT



Sicilian Pasta with Eggplant image

Categories     Cheese     Pasta     Tomato     Vegetarian     Dinner     Basil     Eggplant     Summer     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 4 to 6 as a main course

Number Of Ingredients 7

3 garlic cloves
1 pound Asian eggplants (about 6 medium)
two 28- to 32-ounce cans whole tomatoes
1 pound ridged ziti or rigatoni
1 1/4 cups olive oil
3 ounces freshly grated ricotta salata cheese (about 3/4 cup)
Garnish: fresh basil leaves

Steps:

  • Peel garlic. Trim stem ends of eggplants. Halve eggplants lengthwise and cut crosswise into 1/2-inch-thick slices. In a large sieve drain tomatoes. Transfer tomatoes to a bowl and squeeze to break into smaller pieces.
  • In a 6-quart kettle bring 5 quarts salted water to a boil for pasta.
  • In a 12-inch heavy skillet heat 1 cup oil over moderately high heat until hot but not smoking. Fry eggplant in 2 batches, turning, until golden brown on both sides. Transfer eggplant as fried with a slotted spoon to paper towels to drain, arranging it in one layer. Season eggplant with salt and pepper.
  • Pour off oil from skillet and wipe clean with paper towels. Add remaining 1/4 cup oil to skillet and cook garlic over low heat, stirring, until golden. Stir in tomatoes with any juices that have accumulated in bowl and simmer, stirring frequently, until slightly thickened, about 15 minutes. Season sauce with salt and pepper.
  • While sauce is simmering, cook pasta until al dente. Reserve 1 cup pasta cooking water and drain pasta in a colander. Transfer half of tomato sauce with half of ricotta salata to a large bowl and toss with pasta and half of eggplant, adding some reserved pasta cooking water if sauce becomes too thick. Transfer pasta to a serving bowl and top with remaining sauce and eggplant and some of remaining cheese.
  • Garnish pasta with basil and serve remaining cheese on the side.

Tips:

  • To ensure the best flavor, use fresh, ripe eggplants. Look for eggplants that are firm and have smooth, shiny skin.
  • Prick the eggplants with a fork before roasting. This will help them to cook evenly and prevent them from bursting.
  • Roast the eggplants until they are very soft and tender. The flesh should be easily pierced with a fork.
  • Allow the eggplants to cool slightly before handling them. This will make them easier to peel and chop.
  • Use a food processor or blender to puree the eggplants until they are smooth and creamy. If you don't have a food processor or blender, you can mash the eggplants with a fork.
  • Season the eggplant caviar to taste with salt, pepper, garlic, and lemon juice.
  • Serve the eggplant caviar immediately or chill it for later.

Conclusion:

Sicilian eggplant caviar is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up leftover eggplant and is a perfect dish for a summer party or potluck. With its smoky flavor and creamy texture, eggplant caviar is sure to be a hit with your family and friends.

Related Topics