Monday, February 11, 2013

Meatless Monday - Eggplant Caviar

You'll need: 2 lb of eggplant, 3 medium ripe tomatoes, 2-3 garlic cloves, 1 tbs olive oil, salt & black pepper to taste
Roast eggplant (I used baby eggplant) at 375 till the start to collapse. Make sure to puncture each one with a   sharp knife to avoid a blowout.
Once roasted, they will look like giant plumbs
Cut each open to let out steam
Once cool enough to handle, scoop out the flesh out of the roasted eggplants
Place flesh into a bowl, if there is a lot of juice or using older eggplants first place in fine strainer to leach out the bitter liquid
Cut ripe tomatoes in half - through the 'equator' and squeeze out seeds.  They just water down the caviar
See that pulpy mess that would have ended up on the dish
Mash the flesh of the eggplant with a potato masher
This is why it's called 'caviar', the seeds are so prevalent
Add diced tomatoes

I use my micro plane for the garlic cloves, 2 very large ones

Smells wonderful already
Add the olive oil, salt & black pepper and mix
Mix well and refrigerate, best served cooled on hearty bread.


  1. Thanks so much for taking the time to send me the link. I am sure it will be wonderful. I made some with instructions I found online ,,,I baked it and them used it like lasagna and added ricotta and mazarella cheese. It was different but not as good as I am sure yours would have been. Thanks again. Pam

    1. Pam,
      You are welcome, you can always add this page to your favorites for the next time you have some eggplant hanging around. Your faux lasagna sounds great.
      :) Natasha


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