Best Eggplant Caviar With Tapenade Recipes

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ROASTED EGGPLANT CAPONATA



Roasted Eggplant Caponata image

Provided by Ina Garten

Time 3h38m

Yield 8 servings

Number Of Ingredients 16

1 large eggplant (1 1/2 pounds)
Good olive oil
4 ounces jarred roasted red peppers, chopped
1/2 cup large green olives, pitted and chopped
1 cup chopped yellow onion
1/8 teaspoon crushed red pepper flakes
1 tablespoon minced garlic (3 cloves)
3 tablespoons minced parsley
2 tablespoons pine nuts, toasted
2 tablespoons freshly squeezed lemon juice
2 tablespoons drained capers
2 tablespoons tomato paste
1 tablespoon red wine vinegar
2 teaspoons kosher salt
1 1/2 teaspoons freshly ground black pepper
Toasted pita triangles, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a sheet pan with aluminum foil.
  • Place the whole eggplant on the pan, prick with a fork in several places, and rub with olive oil. Roast for 45 to 50 minutes, until the eggplant is very soft when pierced with a knife. Set aside to cool. Halve the eggplant, peel, and discard the skin. Place the eggplant, peppers, and olives in the bowl of a food processor fitted with the steel blade and pulse until coarsely chopped. Pour into a mixing bowl.
  • Meanwhile, heat 1 tablespoon of olive oil in a medium saute pan. Add the onion and red pepper flakes and cook over medium heat for 5 minutes, until the onion is lightly browned. Add the garlic, cook for 1 minute, and add to the eggplant mixture. Add the parsley, pine nuts, lemon juice, capers, tomato paste, vinegar, salt, and pepper and mix. Cover with plastic wrap and refrigerate for a few hours to allow the flavors to develop. Taste for seasonings and serve at room temperature with toasted pita triangles.

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

ROASTED EGGPLANT (AUBERGINE) CAVIAR



Roasted Eggplant (Aubergine) Caviar image

Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts.

Provided by Shelley aka Rachelle

Categories     Spreads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 large heavy eggplants
2 heads garlic
2/3 cup vidalia onion, chopped
2/3 cup red bell pepper, chopped
2 tablespoons extra virgin olive oil (plus more to brush garlic)
kosher salt
fresh ground black pepper
thyme (optional) or cumin (optional)

Steps:

  • Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
  • (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
  • Chop onion and red pepper.
  • After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
  • Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
  • Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
  • Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
  • Serve with regular or toasted pita, crackers or crudites.

Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 0.7, Sodium 8.5, Carbohydrate 19.7, Fiber 7.3, Sugar 5.9, Protein 3.5

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

ELEGANT EGGPLANT (AUBERGINE) CAVIAR



Elegant Eggplant (Aubergine) Caviar image

Adapted from the New Basics Cookbook by Julee Rosso & Sheila Lukins(authors of The Silver Palate Cookbook), this is great served on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.

Provided by Sharon123

Categories     Vegetable

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 10

1 medium eggplant
1/2 cup walnut pieces
1/4 cup minced onion
1/4 cup minced fresh parsley
1 teaspoon minced hot chili pepper (to taste)
1 -2 garlic clove, minced
1/2 teaspoon salt
fresh ground black pepper, to taste
2 tablespoons extra virgin olive oil
1 tablespoon fresh lemon juice

Steps:

  • Prick the eggplant in several places with a fork. Place it on a microwave safe dish and cook on high, uncovered, until soft and collapsed, 10 minutes(or cook in 350* oven for about 30-45 minutes until soft). Set aside to cool.
  • Arrange the walnut pieces on a baking sheet, and cook at 350* F. about 5-7 minutes until lightly toasted and fragrant(just stick in the oven with the eggplant). Chop fine.
  • Scrape the eggplant flesh into a wooden or glass bowl and coarsely chop.
  • Stir in the walnuts, onion, parsley, chile pepper, garlic, salt, and pepper. Then slowly beat in the oil and lemon juice. Adjust the seasoning to taste.
  • Cover loosely and let stand at room temperature for several hours before serving. Makes 1 1/2 cups.

Nutrition Facts : Calories 526.9, Fat 44.3, SaturatedFat 5, Sodium 791.3, Carbohydrate 32.1, Fiber 16, Sugar 11.7, Protein 10.6

CHATZILIM - ISRAELI EGGPLANT (AUBERGINE) CAVIAR



Chatzilim - Israeli Eggplant (Aubergine) Caviar image

This is a staple at our house. We like to eat it by dragging some fresh pita bread through it by hand.

Provided by Mirj2338

Categories     Spreads

Time 30m

Yield 8 serving(s)

Number Of Ingredients 8

1 eggplant (large enough to make about 1 cup pulp)
1/2 onion, finely chopped
salt and pepper
1 lemon, juice of
2 tablespoons olive oil or 2 tablespoons mayonnaise
lettuce leaf
tomatoes, sliced
cucumber, sliced

Steps:

  • Place eggplant above an open flame and let it actually burn on all sides until soft.
  • Cool and peel.
  • Mash pulp with a fork until it is like a paste.
  • Add onion, salt, pepper and lemon juice.
  • Stir in mayonnaise or olive oil or 1 tablespoon of each.
  • Mix well.
  • Serve on a lettuce leaf as an appetizer.
  • Garnish with slices of tomato and cucumber.

Nutrition Facts : Calories 47.6, Fat 3.5, SaturatedFat 0.5, Sodium 1.6, Carbohydrate 4.3, Fiber 2.1, Sugar 1.8, Protein 0.7

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.

ROASTED EGGPLANT SPREAD



Roasted Eggplant Spread image

Provided by Ina Garten

Categories     appetizer

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 8

1 medium eggplant, peeled
2 red bell peppers, seeded
1 red onion, peeled
2 garlic cloves, minced
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon tomato paste

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the eggplant, bell pepper, and onion into 1-inch cubes. Toss them in a large bowl with the garlic, olive oil, salt, and pepper. Spread them on a baking sheet. Roast for 45 minutes, until the vegetables are lightly browned and soft, tossing once during cooking.
  • Cool slightly.
  • Place the vegetables in a food processor fitted with a steel blade, add the tomato paste, and pulse 3 or 4 times to blend. Taste for salt and pepper.

SPICED EGGPLANT CAVIAR WITH CRUDITANDEACUTE;S



Spiced Eggplant Caviar with Cruditandeacute;s image

Eggplant becomes silky soft in minutes with Samsung's Over-the-Range Microwave sensor cook feature which sets both power and duration automatically. Heating spices and garlic in extra virgin olive oil infuses it with flavor. Topped with crunchy sweet pomegranate seeds, this vegetarian dip is perfect for parties. As you're preparing this easy appetizer, flip on the bright and efficient LED cooktop light of Samsung's microwave to illuminate your cooktop while you make the rest of the meal.

Provided by Food Network

Categories     appetizer

Yield Makes about 1 1/2 cups

Number Of Ingredients 11

1 large (1-pound) globe eggplant
3 tablespoons extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon ground coriander
1/4 teaspoon ground cinnamon
Zest and juice of 1 lemon
2 tablespoons finely chopped fresh cilantro, plus more for garnish
2 tablespoons finely chopped red onion
Kosher salt and freshly ground black pepper
1/4 cup pomegranate seeds
Crudités, for serving

Steps:

  • 1. Pierce the eggplant all over with a fork. Place on a paper towel-lined plate and microwave on High for 10 minutes, turning once.
  • 2. In a large microwave-safe bowl, combine the olive oil, garlic, coriander, and cinnamon. Microwave on High for 1 minute.
  • 3. Cut the eggplant in half lengthwise. Scoop out the flesh and transfer to the bowl with the oil; discard the eggplant skin and stem. Add the lemon zest and juice, cilantro, and onion. With a fork, mash the mixture until smooth. Season to taste with salt and pepper. Transfer to a serving bowl, top with the pomegranate seeds and cilantro and serve with crudités.

EGGPLANT CAVIAR WITH TAPENADE



Eggplant Caviar With Tapenade image

An adapted recipe that originated from Hotel Maison de Ville, New Orlean, Louisiana. This is a dream for eggplant and olive lovers--like me. Can be used as an appetizer, light lunch or supper.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 50m

Yield 3 cups

Number Of Ingredients 16

1 large eggplant
3 tablespoons finely chopped onions
1/3 cup chopped tomato
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
1/2-1 teaspoon minced garlic
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
French bread, sliced toasted
3/4 cup Greek olive, pitted and finely chopped
2 anchovy fillets, chopped
1 tablespoon capers
1 tablespoon olive oil
2 teaspoons Dijon mustard

Steps:

  • To make Tapenade: mix together all the ingredients and set aside.
  • To make caviar: Prick the eggplant with a fork several times.
  • Put eggplant on a baking sheet.
  • Bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
  • Let eggplant cool.
  • Peel the eggplant and chop into coarse chunks.
  • In a large bowl, mix together the chopped eggplant and the next 9 ingredients.
  • Adjust seasoning to taste.
  • Serve the caviar with tapenade and toasted french bread.

Nutrition Facts : Calories 222.4, Fat 18, SaturatedFat 2.5, Cholesterol 2.3, Sodium 668.4, Carbohydrate 15.7, Fiber 8.1, Sugar 5.6, Protein 3.6

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