Eggplant Caviar (Reader Recipe From Nora Kogan)

eggplant-caviar
Photo by Ditte Isager
Rating
Read Reviews
  • Makes 1 1/2 cups (serves 4)
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 140 calories
    • Fat 5 g
    • Sat Fat 1 g
    • Cholesterol 0 mg
    • Sodium 435 mg
    • Protein 4 g
    • Carbohydrate 23 g
    • Sugar 4 g
    • Fiber 7 g
    • Iron 1 mg
    • Calcium 38 mg

Heat oven to 400° F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Sprinkle with additional parsley and serve with the bread and vegetables, if desired.

Ingredients

  1. Check 1 large eggplant (about 1 1⁄2 pounds)
  2. Check 1/2 small onion, finely chopped (1⁄4 cup)
  3. Check 1 clove garlic, finely chopped
  4. Check 2 tablespoons chopped flat-leaf parsley, plus more for serving
  5. Check 1 tablespoon olive oil
  6. Check 1 teaspoon red wine vinegar
  7. Check 1 tablespoon mayonnaise (optional)
  8. Check kosher salt and black pepper
  9. Check Pumpernickel bread and cut-up vegetables, for serving

Directions

  1. Heat oven to 400° F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.
  2. When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.
  3. Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Sprinkle with additional parsley and serve with the bread and vegetables, if desired.