Eggplant and Tomato Caviar

Name: Eggplant and Tomato Caviar
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 6 servings
Cuisine: French
Ingredients: 2 large eggplants (about 1 kg total); 3 medium tomatoes (ripe); 2 cloves garlic (minced); 3 tablespoons olive oil; 1 tablespoon lemon juice (freshly squeezed); 1 teaspoon salt (to taste); 1/2 teaspoon black pepper (freshly ground); 2 tablespoons fresh parsley (chopped)

65 min 6 servings Easy

All Recipes

Eggplant and Tomato Caviar

A deliciously smoky and smooth eggplant and tomato spread perfect for any occasion.

Prep

20 min

Cook

45 min

Total

65 min

Servings

Difficulty

Easy

Eggplant and Tomato Caviar is a classic appetizer in French cuisine, known for its rich and smoky flavour. The dish combines roasted eggplant with fresh tomatoes, garlic, and herbs to create a smooth, savoury spread that pairs beautifully with a variety of accompaniments. Originating from the Mediterranean region, this dish has become a staple in many French households. It is appreciated for its simplicity, yet its depth of flavour makes it a standout addition to any meal. Whether you're hosting a dinner party or preparing a casual picnic, Eggplant and Tomato Caviar is sure to impress.

Ingredients

Servings

For the Caviar

Instructions

Prepare the eggplants

Preheat your oven to 400°F (200°C). Prick the eggplants all over with a fork and place them on a baking sheet.

Pro tip: Pricking the eggplants prevents them from bursting during roasting.

Roast the eggplants

Roast the eggplants for 35-40 minutes, or until they are soft and the skin is charred. Rotate them halfway through cooking for even roasting.

Pro tip: The eggplants are done when they collapse slightly and the flesh feels very soft.

Prepare the tomatoes

While the eggplants are roasting, bring a pot of water to a boil. Score a shallow 'X' on the bottom of each tomato and blanch them for 1 minute.

Pro tip: Blanching makes it easier to peel the tomatoes.

Peel and chop the tomatoes

Remove the tomatoes from the boiling water and transfer them to an ice bath. Once cooled, peel off the skins and chop the tomatoes finely.

Scoop and mash the eggplant

Once the eggplants are cool enough to handle, cut them in half lengthwise and scoop out the flesh. Discard the skins.

Pro tip: Use a spoon to easily scoop out the soft flesh.

Combine ingredients

In a bowl, mash the eggplant flesh with a fork. Stir in the chopped tomatoes, minced garlic, olive oil, lemon juice, salt, and pepper. Mix until well combined.

Pro tip: Adjust seasoning to taste.

Finish and serve

Stir in the fresh parsley just before serving. Transfer the caviar to a serving dish and enjoy.

Pro tip: For a smoother texture, you can blend the mixture using an immersion blender.

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Tips & Tricks

<ul><li>Roast eggplants until they are completely soft for the best texture.</li><li>Use ripe tomatoes for a naturally sweet flavour.</li><li>Serve with crusty bread or as a dip with vegetables.</li><li>This spread can also be used as a topping for grilled meats.</li></ul>

Serving Suggestions

Serve Eggplant and Tomato Caviar with a selection of artisanal breads, crisp crackers, or as a vibrant addition to your charcuterie board. Pair it with a crisp white wine or a light rosé to complement the dish's delicate flavours. This spread can be made ahead of time and stored in an airtight container in the refrigerator for up to three days, allowing the flavours to deepen and meld together. It's a versatile recipe that can easily be doubled to serve a larger crowd.