Tasty and smoky Eggplant Caviar
Most homemade eggplant healthy snacks are not always welcome. But a good Eggplant Caviar recipe spiced with the right ingredients can be very tasty.
Caviar d’aubergine as we call it in French is not to be confused with fish eggs and neither does Eggplant Caviar. It is a savory appetizer or snack that is best prepared with good and fresh ingredients. Once you have all the necessary ingredients there’s no way you can mess up the recipe.
I prefer preparing this recipe with freshly picked eggplants. A great way to get fresh eggplant is by visiting a “Pick-Your-Own Farm.” It can be a great experience if you go with the right people. Usually, friends and family who are interested in organic foods, cooking, or a healthy lifestyle would visit farms more often.
My preferred eggplant
I like all eggplants, but the Barbarella is my preferred after the Japanese eggplant to make the caviar. The skin is not as tough as the Italian or the graffiti eggplant.
Using the Barbarella eggplant to make the caviar is not as practical as using the Italian eggplant. Instead of slicing the Barbarella in half, I prefer slicing it with the skin on. After roasting in the oven, I puree it with the skin on. The skin provides an added texture to the caviar.
What is eggplant caviar?
Eggplant Caviar is a smoky tasty eggplant puree seasoned with fresh lemon juice, garlic, and some heat. My recipe is a bit different because I added Noubess hot and spicy condiments with a hint of lemon juice.
I seasoned the eggplant prior to roasting and seasoned the puree as well. For the added heat the puree needs, I use my Noubess Original Hot and Spicy with Herbs.
The heat is not much because I only use about 1/4 of a teaspoon for two regular sizes of Barbarella eggplant. If you prefer you could about 1/2 of a teaspoon and increase the amount of lemon juice to contrast the heat. There is absolutely no need to sprinkle any chili or paprika powder for color. The final result will be a beautiful slight orange and brown color puree.
It is amusing that people will write to me with things like, “Gemma, share more modern Caribbean-inspired recipes!” or “We want to see more videos!” Okay! I usually say in my head first. I hear you! Trust me it is on my agenda. And yes, more videos are coming, but not for this one yet. 🙂
The great thing about this recipe is you don’t have to cut the eggplant in half. I prepared a seasoning for the slices, and make sure that each slice is well coated. The seasoning is a mixture of some good olive oil, salt, pepper, and Italian seasoning. What I like about this recipe is that you only need a couple of eggplants.
Making my Eggplant caviar is very simple and effortless. Add the right spices, the right condiment, a good olive oil, and fresh lemon juice and serve it in a bowl accompanied with bread or crackers.
- 2 medium barbarella eggplants about 2 pounds or other types of eggplants
- 1/4 cup olive oil
- 1 tablespoon Italian Seasoning
- 1 teaspoon kosher salt
- 1 medium red bell pepper
- 3 cloves garlic
- 1 teaspoon balsamic vinegar
- 2 Tablespoons minced fresh basil
- 1/4 teaspoon Noubess Hot and Spicy Original with Herbs blend
- 3 tablespoons good olive oil
- a few drops of fresh lemon or lime juice
- Additional Salt & Pepper to taste
- Thoroughly washed and slice the eggplants thin. Prepare seasoning for eggplants. In a small bowl, mix together, ¼ cup of olive oil, Italian seasoning, salt and pepper. Pour seasoning over slices and make sure each slice is well coated.
- Heat a skillet pan, or a griddle (flat surface). Spray the pan with cooking oil and arrange as many eggplants slices you can. Cook slices until golden brown, turning occasionally. When cooked place in a bowl and let cool.
- Roast the bell pepper either under a broiler in a broiler pan until all sides are completely blackened. Alternatively, place the bell pepper directly on the grates of a gas stove and roast over the open flame, until blackened on all sides. Once blackened, place the bell pepper in a bowl and cover with a plate to steam for several minutes. Once the bell pepper has cooled to the touch, peel off the charred outer skin. Remove the stem and seeds.
- Using a food processor, purée garlic, roasted eggplant and bell pepper. Add the good olive oil, balsamic vinegar, salt, basil, hot and spicy original with herbs, a few drop of fresh lime or lemon juice, seasoned with salt and pepper to taste and pulse until mixture is smooth.
- Place garlic, peeled eggplant, peeled roasted bell pepper in a food processor and pulse until smooth. Transfer mixture into a serving bowl.
- Serve with bread, crackers, cassava crackers, or crudités.
If using any other type of eggplant consider removing the skin.
You can either roast the eggplant slices in the oven on a prepared baking sheet pan or on the stovetop.
This recipe was inspired by Simply Recipes – Eggplant Caviar.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.
Nutrition info is automatically generated and provided as a courtesy and as an estimate only.