Eggplant Caviar Dip

chefs-mate chefs-mate 0 Comments
Servings: 6 Difficulty: Intermediate
Jump To Recipe Print Recipe
A smoky, vibrant Mediterranean dip with roasted eggplant, fresh herbs, and a tangy lemon kick.
Eggplant Caviar Dip recipe image

This Eggplant Caviar Dip is a vibrant, smoky appetizer that captures the essence of Mediterranean cooking. Roasting the eggplant until tender brings out a deep, rich flavor that serves as the perfect base. The addition of fresh tomatoes, garlic, and a blend of parsley and basil adds brightness and herbal notes, while a touch of soy sauce provides an unexpected savory depth. The texture is creamy yet chunky, making it ideal for scooping with warm pita bread, crusty baguette slices, or crisp vegetable sticks. It’s a healthy, vegan-friendly option that feels luxurious enough for dinner parties but simple enough for weeknight snacks. The cooling time allows the flavors to meld, resulting in a sophisticated dip that is both refreshing and satisfying.

Eggplant Caviar Dip recipe image
Print Recipe

Eggplant Caviar Dip

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 90.9

Description

This Eggplant Caviar Dip is a vibrant, smoky appetizer that captures the essence of Mediterranean cooking. Roasting the eggplant until tender brings out a deep, rich flavor that serves as the perfect base. The addition of fresh tomatoes, garlic, and a blend of parsley and basil adds brightness and herbal notes, while a touch of soy sauce provides an unexpected savory depth. The texture is creamy yet chunky, making it ideal for scooping with warm pita bread, crusty baguette slices, or crisp vegetable sticks. It&# 226;ÂÂs a healthy, vegan-friendly option that feels luxurious enough for dinner parties but simple enough for weeknight snacks. The cooling time allows the flavors to meld, resulting in a sophisticated dip that is both refreshing and satisfying.

Ingredients

Directions

  1. Preheat your oven to 400ðF (200ðC).
  2. Cut the eggplant in half lengthwise and place it cut-side down on a greased baking sheet.
  3. Bake for approximately 60 minutes, or until the eggplant is very soft and collapses when pressed.
  4. Remove from the oven and let the eggplant cool until it is safe to handle.
  5. Gently squeeze the eggplant halves to remove excess water, then scoop the pulp into a large mixing bowl, discarding the skin.
  6. Mash the eggplant pulp with a fork until it reaches a chunky, spreadable consistency.
  7. Press the garlic cloves directly into the bowl with the eggplant.
  8. Add the chopped tomatoes, soy sauce, dried basil, olive oil, lemon juice, diced green onions, minced parsley, and chopped fresh basil.
  9. Stir everything together thoroughly until well combined and evenly distributed.
  10. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
  11. Serve chilled with sesame crackers, lavash, rye bread, or fresh vegetable sticks.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 90.9kcal
% Daily Value *
Total Fat 7.7g12%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 39.8mg2%
Total Carbohydrate 5.4g2%
Dietary Fiber 1.7g7%
Sugars 2.9g
Protein 1.2g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, caviar, dip, mediterranean, vegan, appetizer, roasted, garlic, herbs, tomato, lemon, olive oil, basil, parsley, party food, healthy, smoky, plant-based, bruschetta, snack
Recipe Card powered by WP Delicious