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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
 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

Preheat oven to 425°F.


Prick eggplant with a fork and place on a parchment-lined baking sheet. 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 medium skillet on medium-high heat, add 1 tablespoon oil and sauté onion and garlic until the onion is translucent.


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


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


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

Serves 6

Nutrition Facts

Servings 0