Print Options:

Spicy Eggplant Dip

Yield6 Servings

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

Eggplant caviar recipe

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

Preheat oven to 425°F (218°C).


Prick eggplant and bake in a pan for 45 minutes.


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


In a small skillet, sauté onion and garlic in 1 tablespoon of the olive oil for about 5 minutes or until translucent.


Add the eggplant with the remaining ingredients, except the tomato, pepper, and parsley, to a blender jar or food processor bowl. Purée until smooth.


Add the chopped tomato, red pepper, and parsley and mix until well combined.


Serve with crudités, crackers, and small slices of a French baguette.

Serves 6

Nutrition Facts

Servings 6