Eggplant Caviar is a terrific smoky roasted eggplant dip! Perfect to spread over crackers for an easy, healthy, delicious appetizer.
Love eggplant recipes? Try baked eggplant parmesan, sauteed eggplant salad with chickpea, and tomato eggplant pasta next.
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Ingredients
- Olive oil
- Eggplant
- Onion
- Tomato paste
- Salt
- Sugar
- Pepper
- Garlic
Step by step photos can be found below the recipe card.
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Tips
- Flip the eggplants. Make sure to turn the eggplant a few times while baking for even baking/grilling.
- Don't burn your fingers. Let the eggplant cool down before peeling so you do not burn your fingers.
- Stir constantly. Make sure to stir the eggplant mixture consistently so the bottom does not burn.
Julia's Tip
The best thing about this pie is that it’s great to enjoy at any temperature - hot or cold. Reheat, serve it for breakfast or as a side dish instead of bread.
Serving Suggestions
It is best served warm but can be enjoyed as a cold spread with crackers, pita chips, crostini toasts, or for a gluten-free option celery or cucumber sticks.
Freezing And Storing Instructions
- To Store. Keep leftovers refrigerated in an airtight closed container for up to 3 days. You can also reheat it in a small nonstick pan (no oil or very little amount, if needed) until warm to the touch, or in a microwave or oven.
- To Freeze. I wouldn’t recommend freezing it as it is best to be consumed right away.
Does it really contain caviar?
Don’t be confused by the name ‘’caviar’’, it has nothing to do with the fish eggs. The eggplant caviar itself can be served either pureed or cut into small pieces which may have some similarities with the expensive caviar.
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating below and share it on Instagram, Facebook, and Pinterest!
Recipe
Roasted Eggplant Dip
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INGREDIENTS
- ⅓ cup olive oil
- 2 lb eggplant
- 10 oz onion or about two large
- 2-3 tablespoon tomato paste
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon pepper ground
- 2 garlic clove
INSTRUCTIONS
- Roast the eggplants: Preheat oven to 425°F (220°C).
- Wash the eggplant, pat dry, and poke the skin sides of the eggplants with the tines of a fork all over. Brush with oil and place on a baking tray lined with parchment paper.
- Bake for 30 minutes, or until completely cooked through and very soft.
- Make sure to turn the eggplant for few times while baking.
- After removing from the oven, wrap the eggplants in foil and place on a plate or cooling rack to cool down. Once cooled down that you don’t burn your fingers, start removing the skin. It should come off quite easily.
- Slice the eggplants into small cubes.
- Prepare the rest of the ingredients. In a medium pan, add olive oil and saute onion until translucent for about 5 minutes. Stir in the tomato paste/sauce and reduce the heat. Cook for 5 minutes more.
- Add the sliced eggplants to the pan, season with salt, pepper, sugar, and add minced garlic. Stir everything well until all the ingredients covered in the sauce and let cook on low heat for about 7-9 minutes, constantly stirring.
- Remove from heat and sprinkle with fresh chopped herbs.
- Best served warm but can be enjoyed as a cold spread with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.
NOTES
- To Store. Keep leftovers refrigerated in an airtight closed container for up to 3 days. You can also reheat it in a small nonstick pan (no oil or very little amount, if needed) until warm to the touch, or in a microwave or oven.
- To Freeze. I wouldn’t recommend freezing it as it is best to be consumed right away.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Instructions + Step-by-Step Photos
- Preheat oven to 425°F (220°C).
- Prepare the eggplants. Wash the eggplant, pat dry, and poke the skin sides of the eggplants with the tines of a fork all over.
- Bake. Brush with oil and transfer to a baking sheet lined with parchment paper. Bake for 30 minutes, or until completely cooked through and very soft.
- Let them cool. After removing the eggplants from the oven, wrap them in foil and place them on a plate or cooling rack.
- Slice. Cut the eggplants into small cubes.
- Prepare the rest of the ingredients. In a medium pan, add olive oil and saute onion until translucent for about 5 minutes. Stir in the tomato sauce and reduce the heat. Cook for 5 minutes more.
- Combine and saute. Add the sliced eggplants to the pan, season with salt, pepper, and sugar, and add minced garlic. Stir everything well until all the ingredients are covered in the sauce and let cook on low heat for about 7-9 minutes, constantly stirring.
- Garnish. Remove from heat and sprinkle with fresh chopped herbs.
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hari
amazing recipe.
looks delicious and yummy.
can't wait to try it.
thanks for sharing.
Julia
Thank you Hari, I hope you'll love this!
Anne
We have a quite similar recipe in our family, but we don't add tomato paste. What a game changer! We love it your way more!
Julia
thank you Anne, glad you liked it!
Maria
Calling this Russian recipe, shows ignorance and inauthenticity. Call it Armenian or Georgian, even mid eastern and Mediterranean to be vague. but definitely not Russian. I grew up in ussr, know this from the first hand.
Julia
Hi Maria. Thank you for your feedback, this is the recipe that was and is from my family and my family comes from Ukraine and Russia. I believe everyone has their own version of every famous dish, which is how it is anyway AND should be. If you have read the blog post you'd see that I never called it a ''Russian'' recipe. If you don't like it, please don't make my recipe.
Marcy Rye
I agree, my mother's family escaped from Ukraine at turn of the century with their lives and she made it similar to your recipe which I wrote down and am about to make it!
Julia | The Yummy Bowl
Thank you Marcy and I hope it turned delicious for you!
Lana
Well I grew up in Russia and it IS ABSOLUTELY a Russian /Ukrainian dish ..
Julia | The Yummy Bowl
Благодарю Лана!