Best Curried Eggplant Caviar Recipes

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EGGPLANT CAVIAR



Eggplant Caviar image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 1h20m

Yield 8 servings

Number Of Ingredients 8

4 pounds eggplant, halved
Olive oil, for brushing, plus 2 ounces
2 shallots minced
4 cloves garlic minced
1 pound tomatoes peeled and chopped
2 tablespoons lemon juice
Salt and freshly ground black pepper
Pita wedges, as an accompaniment

Steps:

  • Preheat oven to 350 degrees F.
  • Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.
  • Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.
  • After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.
  • Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges

EGGPLANT CAVIAR



Eggplant Caviar image

Categories     Bread     Broil     Roast     Eggplant     Caviar

Yield makes 3 1/2 cups

Number Of Ingredients 8

2 purple globe eggplants (1 1/2 pounds each)
1/4 cup minced onion (about 4 ounces)
2 plum tomatoes, seeded, finely chopped
1/4 cup roughly chopped fresh flat-leaf parsley
1/2 cup extra-virgin olive oil
1 1/2 teaspoons fresh lemon juice
Salt and freshly ground pepper
Pita or rye bread, for serving

Steps:

  • Roast the eggplants; peel away the blackened skin.
  • Place the eggplants in a food processor; pulse until pureed. Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at room temperature with pita or rye bread.

EGGPLANT CAVIAR



Eggplant Caviar image

Provided by Food Network

Time 1h10m

Number Of Ingredients 18

4 medium eggplants, about 14 ounces each
1/2 cup extra virgin olive oil
4 plum tomatoes, peeled and cut in 1/8-inch dice
1/4 cup Nicoise olives, chopped coarsely
1/4 cup chopped Italian parsley
1 tablespoon chopped garlic
1 tablespoon fresh lemon juice
1 tablespoon sea salt
Freshly cracked black pepper
4 medium eggplants, about 14 ounces each
1/2 cup extra virgin olive oil
4 plum tomatoes, peeled and cut in 1/8-inch dice
1/4 cup Nicoise olives, chopped coarsely
1/4 cup chopped Italian parsley
1 tablespoon chopped garlic
1 tablespoon fresh lemon juice
1 tablespoon sea salt
Freshly cracked black pepper

Steps:

  • Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.
  • Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.

EGGPLANT CAVIAR



Eggplant Caviar image

Provided by Molly O'Neill

Categories     dips and spreads, appetizer

Time 2h10m

Yield Five cups

Number Of Ingredients 6

4 large eggplants
1 tablespoon kosher salt
1 cup extra-virgin olive oil
4 cloves garlic, minced
1 tablespoon Dijon mustard
Salt and freshly ground black pepper to taste

Steps:

  • Halve the eggplants lengthwise, score with a knife and sprinkle lightly with the kosher salt. Cover with a heavy plate and weigh down the plate to press out the moisture for 1 hour.
  • Squeeze excess water from the eggplants. Lay the eggplants skin side down on the coals and roast until completely soft, from 45 minutes to an hour, depending on the heat of the coals. Remove and set aside to cool.
  • When the eggplants are cool enough to handle, skin them. Place in a wooden bowl and use a fork to mince them. Remove the pulp to a piece of clean cloth or a towel to drain the excess liquid.
  • In a medium bowl, whisk together the olive oil, garlic, mustard and salt and pepper. Add the eggplant pulp and stir to mix. Serve immediately or store on ice for up to two days.

Nutrition Facts : @context http, Calories 264, UnsaturatedFat 18 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 9 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 696 milligrams, Sugar 10 grams, TransFat 0 grams

EGGPLANT CAVIAR



Eggplant Caviar image

Provided by Food Network

Time 1h

Number Of Ingredients 6

2 globe eggplants, quartered
Olive oil, for drizzling
3 cloves garlic
1/2 bunch cilantro
1/2 cup olive oil
Salt

Steps:

  • Drizzle the eggplant quarters with olive oil and roast in a preheated 350 degree oven for 30 minutes. Let cool to room temperature and then remove the skin. Put eggplant into food processor with the garlic and cilantro and pulse to puree. Add olive oil and puree until smooth. Season with salt.

EGGPLANT CAVIAR



Eggplant Caviar image

Categories     Side     Roast     Eggplant     Caviar

Yield makes 2 cups

Number Of Ingredients 7

2 medium eggplants
Salt
Fresh-ground black pepper
Olive oil
2 tablespoons fresh lemon juice
1 garlic clove, peeled and pounded to a purée
2 to 4 tablespoons chopped parsley or cilantro

Steps:

  • Preheat the oven to 400°F.
  • Cut in half lengthwise: 2 medium eggplants.
  • Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.
  • Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a purée.
  • Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a purée, 2 to 4 tablespoons chopped parsley or cilantro.
  • Mix well and taste, adding more salt and lemon as needed.
  • Variations
  • Use 2 tablespoons chopped mint in place of parsley or cilantro.
  • Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.
  • Add a pinch or two of dried chile flakes.
  • For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.

EGGPLANT CAVIAR



Eggplant Caviar image

Adapted from my local newspaper as a replacement for the too expensive Beluga caviar. I don't personally like caviar, but my husband does. I am posting this as a "private" recipe. If you are seeing it, then he must have liked it. If you can't find Greek yogurt, you can strain regular yogurt through cheesecloth until it is thickened and almost cheese-like.

Provided by threeovens

Categories     Spreads

Time 1h30m

Yield 1 1/2 cups, 6 serving(s)

Number Of Ingredients 15

1 large eggplant (about 1 1/2 pounds)
5 anchovy fillets (or 1 tablespoon anchovy paste)
3 garlic cloves, finely minced
1 large shallot, minced
1 1/2 tablespoons capers, rinsed, drained and chopped
1/2 teaspoon fresh ground black pepper
4 tablespoons extra virgin olive oil, divided
1 teaspoon fresh lemon juice (or to taste)
salt
2 -3 tablespoons chopped parsley, for garnish
toast points or toasted pita bread, wedges
chopped hard-cooked egg
chopped red onion
capers
Greek yogurt

Steps:

  • Preheat oven to 400 degrees F. Puncture the eggplant all around with a sharp knife. Place on a baking sheet or shallow baking dish and bake about 1 1/2 hours until it is very soft.
  • Meanwhile soak anchovy fillets in cold water for about 10 minutes. Pat dry and smash with a fork. Place anchovy in a large bowl; add garlic, shallot, capers and pepper. Add a tablespoon olive oil and mix. Set aside.
  • Once eggplant is done, allow to rest until is cool enough to handle. Cut open and scoop out the pulp into a large strainer. Scrape the inside of the skin with a spoon to remove all the pulp. Press pulp into strainer to remove as much moisture as you can. Let drain about 10 minutes, then transfer to a cutting board; chop fine.
  • Place chopped eggplant in the bowl with the other ingredients and mix well. Add remaining 3 tablespoons of olive oil and mix until smooth. Add lemon juice to taste and salt to taste. Spoon into a serving bowl and sprinkle with chopped parsley.
  • Place egg in a small serving bowl; red onion in another small bowl; capers in another bowl; and Greek yogurt in still another small bowl. Serve with toast or pita wedges.

Nutrition Facts : Calories 114.7, Fat 9.5, SaturatedFat 1.4, Cholesterol 2.8, Sodium 189.4, Carbohydrate 6.6, Fiber 3.3, Sugar 2.2, Protein 2.2

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