Print Options:

Eggplant “Caviar”

Yield8 Servings

You don’t have to be an eggplant lover to enjoy this popular spread.

Eggplant caviar recipe

 1 medium-sized eggplant
 1 medium-sized onion, sliced
 ¼ cup olive oil
 ¼ cup chopped fresh parsley
 1 tablespoon lemon juice
 1 teaspoon salt

Prick eggplant and bake in a pan at 400ᵒ F for 1 hour.


Allow to cool, then remove skin and cut pulp into small chunks. Squeeze or press excess liquid from eggplant.


In a small skillet, sauté onion in 1 tablespoon of the olive oil for about 5 minutes or until transparent. Combine remaining olive oil with all ingredients in a blender or food processor and purée.


Serve in a bowl with pita crisps or crostini.

Nutrition Facts

Servings 8