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Eggplant Caviar Dip

Eggplant Caviar Dip recipe image
This rustic Eggplant Caviar Dip transforms simple roasted eggplant into a luxurious, smoky spread reminiscent of Mediterranean mezze tables. The flesh of the eggplant is baked until tender and then mashed to a creamy consistency, creating a velvety base that absorbs the bright acidity of lemon juice and the savory depth of soy sauce. Freshly minced garlic, chopped tomatoes, and aromatic herbs like parsley, basil, and green onions add vibrant texture and fresh flavor notes. It&# 226;ÂÂs an ideal vegan appetizer for sharing with friends or spreading on crusty bread for a light lunch. The combination of earthy roasted vegetables and bright herbs makes it a versatile addition to any charcuterie board or potluck spread.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 163.2
Dietary: Vegetarian
Description
This rustic Eggplant Caviar Dip transforms simple roasted eggplant into a luxurious, smoky spread reminiscent of Mediterranean mezze tables. The flesh of the eggplant is baked until tender and then mashed to a creamy consistency, creating a velvety base that absorbs the bright acidity of lemon juice and the savory depth of soy sauce. Freshly minced garlic, chopped tomatoes, and aromatic herbs like parsley, basil, and green onions add vibrant texture and fresh flavor notes. It&# 226;€™s an ideal vegan appetizer for sharing with friends or spreading on crusty bread for a light lunch. The combination of earthy roasted vegetables and bright herbs makes it a versatile addition to any charcuterie board or potluck spread.
Ingredients
  • 1 ea Eggplant; Md, About 1 Lb.
  • 2 ea Cloves Garlic
  • 1/2 teaspoon Soy Sauce
  • 2 tablespoon Olive Oil
  • 1 tablespoon Lemon Juice
  • 1 cup Fresh Tomato; Chopped
  • 2 tablespoon Green Onion; Diced, Use All
  • 2 tablespoon Fresh Parsley; Minced
  • 1 tablespoon Fresh Basil; Chopped, OR
  • 1 teaspoon Dried Basil; Crushed
Directions
  1. 1
    Preheat oven to 400 degrees F (204ðC).
  2. 2
    Cut the eggplant in half lengthwise.
  3. 3
    Place the eggplant halves cut-side down on a greased baking sheet.
  4. 4
    Bake for 60 minutes, or until the flesh is very tender and collapses when pressed.
  5. 5
    Remove from oven and let cool until safe to handle.
  6. 6
    Gently squeeze the eggplant halves to drain excess water.
  7. 7
    Scoop the soft pulp out of the skin into a large bowl.
  8. 8
    Mash the eggplant pulp with a fork until smooth but still slightly textured.
  9. 9
    Press the garlic cloves directly into the eggplant.
  10. 10
    Add olive oil, soy sauce, and lemon juice to the bowl.
  11. 11
    Fold in the chopped tomatoes, diced green onions, minced parsley, and basil.
  12. 12
    Mix thoroughly until all ingredients are well combined.
  13. 13
    Cover and refrigerate for at least 30 minutes to allow flavors to meld.
  14. 14
    Serve chilled with crackers, bread, or fresh vegetables.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 163.2kcal
% Daily Value *
Total Fat 8.0g13%
Saturated Fat 1.1g6%
Cholesterol 0.0mg0%
Sodium 48.0mg2%
Total Carbohydrate 21.4g8%
Dietary Fiber 2.7g11%
Sugars 3.3g
Protein 4.3g9%

* 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 dip, vegan appetizer, mediterranean dip, roasted eggplant, garlic spread, healthy snack, herb dip, tomato eggplant, vegan caviar, party food, gluten free, easy appetizer
Read it online: https://www.chefs-mate.com/recipe/eggplant-caviar-dip-2/