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Roasted Eggplant Caviar



  • 3 Tbsp fresh minced herbs—chives, basil, thyme, tarragon

  • 1 clove garlic, grated or minced

  • 2-3 shallots minced

  • 1 tsp kosher salt

  • ¼ tsp black pepper

  • Juice of ½ lemon (1Tbsp)

  • 2 Tbsp extra virgin olive oil

  • 2 plum tomatoes, finely chopped or grated

  • 1 ½ cups roasted eggplant, (2.5 lbs. fresh eggplant)—mashed and pureed (See below on how to roast eggplant)


  1. Mix all ingredients together; taste and adjust seasoning; chill in the refrigerator for 1 hour before serving.

  2. All chopping can be done in the food processor—add them to the processor in the order listed above. Serve on crackers or sandwiches.

How to Roast Eggplant:

  1. Place whole eggplant on a gas stove top on a medium-high flame, on a grill, or under a broiler.

  2. Char the skin completely turning with metal tongs—about 8 minutes each side.

  3. Place charred eggplant in a covered container--steam and cool for 15 minutes. The eggplant should be completely caved in on itself and the flesh soft. Peel off the charred skin. If there are a lot of seeds, remove some. If the flesh does not seem to be completely tender, finish cooking in the microwave. Discard any liquid; it may be bitter. (1 lbs. fresh eggplant = 1/2 cup roasted.)

  4. Roasted eggplant freezes well. Roast a lot at once and freeze so you can enjoy locally grown all year.

Roasted Eggplant Caviar
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