Eggplant Caviar (Reader Recipe From Nora Kogan)

eggplant-caviar
Photo by Ditte Isager
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4.0 stars based on 35 reviews
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  • Makes 1 1/2 cups (serves 4)
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    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

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 2tablespoons chopped flat-leaf parsley, plus more for serving
  5. Check 1tablespoon olive oil
  6. Check 1teaspoon red wine vinegar
  7. Check 1tablespoon 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.