Spicy Eggplant Dip

Eggplant caviar recipe
This spicy dish can be dipped with crudités or spread on crackers or bread. Consider it for your next party buffet!

Ingredients

 1 medium eggplant
 1 medium-sized onion, sliced
 4 tablespoons olive oil, divided
 2 cloves garlic, minced
 1 tablespoon lemon juice
 1 tablespoon tahini
 1 teaspoon salt
 ½ teaspoon cayenne pepper (or to taste)
 1 plum tomato, finely chopped
 1 small roasted red pepper, chopped finely
 ¼ cup finely chopped parsley

Instructions

1

Preheat oven to 425°F.

2

Prick eggplant with a fork and place on a parchment-lined baking sheet. Bake in a pan for 45 minutes.

3

Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.

4

In a medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.

5

Add sautéed onion, garlic, remaining oil, lemon juice, tahini, salt, and cayenne pepper to a food processor. Purée until smooth.

6

Transfer mixture to a bowl. Add tomato, red pepper, and parsley. Stir to combine.

7

Serve with raw veggies, crackers, or French bread cut into small slices.

Serves 6

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Ingredients

 1 medium eggplant
 1 medium-sized onion, sliced
 4 tablespoons olive oil, divided
 2 cloves garlic, minced
 1 tablespoon lemon juice
 1 tablespoon tahini
 1 teaspoon salt
 ½ teaspoon cayenne pepper (or to taste)
 1 plum tomato, finely chopped
 1 small roasted red pepper, chopped finely
 ¼ cup finely chopped parsley

Directions

1

Preheat oven to 425°F.

2

Prick eggplant with a fork and place on a parchment-lined baking sheet. Bake in a pan for 45 minutes.

3

Remove from oven and allow to cool. Remove skin and cup pulp into small chunks. Squeeze or press excess liquid from eggplant.

4

In a medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.

5

Add sautéed onion, garlic, remaining oil, lemon juice, tahini, salt, and cayenne pepper to a food processor. Purée until smooth.

6

Transfer mixture to a bowl. Add tomato, red pepper, and parsley. Stir to combine.

7

Serve with raw veggies, crackers, or French bread cut into small slices.

Serves 6

Spicy Eggplant Dip