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Eggplant Caviar

Eggplant Caviar

Eggplant Caviar, an effortless and delicious recipe to serve as an appetizer or snack. Use freshly picked eggplant for a more authentic taste.
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Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Appetizers and Snacks
Servings 6
Calories 190 kcal


  • 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 Barbarella eggplants, roast slices with skin on. The skin is not as tough as the Italian or regular purple eggplant. The cooked skin will also add more texture to the mixture.
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.


Calories: 190kcalCarbohydrates: 11gProtein: 2gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 392mgPotassium: 411mgFiber: 5gSugar: 6gVitamin A: 706IUVitamin C: 29mgCalcium: 33mgIron: 1mg

Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Keyword eggplant recipe, eggplants
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Nutrition info is automatically generated and provided as a courtesy and as an estimate only.

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