Eggplant Caviar (Caviar d’Aubergine)
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Effortlessly elegant Eggplant Caviar is proof that simple ingredients can create something extraordinary. This classic French-inspired spread transforms humble eggplant into something worthy of royalty. It comes together with just a handful of pantry staples, and works just as well for a casual snack on the patio with a glass of wine as it does for entertaining guests.
Why This Recipe is a Keeper!
Never heard of Eggplant Caviar? I hadn’t either until I was paging through Coastline: The Food of Mediterranean Italy, France, and Spain, a cookbook I reviewed several years ago. I’ve only had real caviar once in my life, and it certainly is not something I would have at home or even serve to guests.
Unlike its namesake, Eggplant Caviar (Caviar d’aubergine) is approachable, affordable, and versatile. And you don’t need a black-tie affair to enjoy it!
This Eggplant Caviar recipe is:
- Easy! No complicated techniques required. Simply roast the eggplant and blitz it and the remaining ingredients together in a food processor.
- Big on Flavor! Just a handful of simple pantry ingredients transforms humble eggplant into something elegant. Eggplant Caviar feels special enough for guests, but you’ll want to have it on hand for a light snack anytime.
- Make-Ahead Friendly! The flavor improves as it sits, making it perfect for entertaining. We enjoyed it several days after making it!
This Eggplant Caviar proves that simple ingredients can make something truly special. Give it a try—you might just find your new favorite way to enjoy eggplant!
How to Make eggplant caviar (caviar d’aubergine):
Recipe Ingredients:
Here’s everything you’ll need to make this Eggplant Caviar recipe. The exact quantities are on the recipe card below.
Ingredient Notes and Substitutions:
- Eggplant: You’ll need two medium globe eggplants. Globe eggplants are the most common type and are available at any market.
- Olive Oil: Use a good extra-virgin olive oil because it helps flavor the Eggplant Caviar.
- Kalamata Olives: Kalamata olives are grown in southern Greece. They’re almond-shaped, and the colors range from brown to deep purple-brown to black. If using pitted Kalamata olives, check them for pit fragments as they’re mechanically pitted.
- Capers: Capers are green, unripe flower buds of the caper bush. Look for them near the pickled products section.
- Anchovy Paste: Anchovy paste is a concentrated blend of ground anchovies, salt, and oil, sold in handy squeeze tubes. It delivers a savory umami flavor without the pronounced fishiness of whole anchovies. Refrigerate the opened tube and keep it on hand for Caesar salad dressings or my Artichoke Tapenade. If you don’t want to use anchovy paste, use an extra tablespoon of capers.
- Basil and Oregano: Fresh is best! Use Greek or Italian oregano. I used Italian; my Greek oregano didn’t survive our hot summer.
Step-By-Step Instructions:
- Gather and prep all the ingredients.
- Preheat oven to 350 degrees.
- Brush a baking dish large enough to hold four halves of the eggplant with olive oil.
- Cut the eggplant in half lengthwise. Brush the cut side of the eggplant with olive oil and place it cut side up in the prepared baking dish. Sprinkle with salt and black pepper. Finely chop one clove of garlic and sprinkle it over the eggplant. Place a sprig of oregano over each half.
- Cover with aluminum foil. Place in the oven and bake for 1 hour or until you can easily pierce the eggplant with a paring knife. Let the eggplant cool until it’s easy to handle.
- Scoop the eggplant flesh into a food processor. Discard the skin.
- Coarsely chop the remaining 3 garlic cloves and place them in the food processor. Remove the leaves from the remaining 2 oregano sprigs and coarsely chop to yield approximately 1 tablespoon. Place in the food processor with the eggplant and add the olives, capers, anchovy paste, basil leaves, and the remaining olive oil.
- Process until evenly blended but still somewhat coarse, stopping before the mixture becomes too smooth. Taste first, as salty ingredients have been used, then season with salt if needed and black pepper.
- Transfer to a serving bowl, sprinkle with chopped Kalamata olives, a few oregano leaves and crushed red pepper flakes if desired.
Chef Tips and Tricks:
- Use medium-sized eggplants with shiny, taut skin. Smaller to medium ones tend to be less bitter and have fewer seeds.
- For a creamier consistency, add olive oil slowly as you would Pesto Genovese or mayonnaise.
Recipe FAQs:
Yes, absolutely! In fact, for this recipe, I roasted the eggplant two days before making the caviar and refrigerated it. It will be easier to scoop the eggplant if it’s warm or at room temperature, so I suggest doing that before refrigerating it.
The eggplant is fully roasted when you can easily pierce it with a knife.
Eggplant Caviar can be made two days ahead of time and kept in the refrigerator for up to five days.
Serve caviar d’aubergine as part of an appetizer spread with:
More great eggplant recipes you’ll love!
- Eggplant Parmesan Stacks
- Air Fryer Eggplant Fries Recipe
- Loaded Roasted Eggplant Dip (Baba Ganoush)
- Miso Eggplant
Get all my appetizer and snack recipes at Appetizers and Snacks – From A Chef’s Kitchen.
Eggplant Caviar
Ingredients
- 2 medium eggplants, (1 pound each)
- 4 large cloves garlic
- Salt and freshly ground black pepper
- 1 small bunch (6 sprigs) fresh oregano, Italian or Greek
- 2-3 tablespoons olive oil, divided
- 1/2 cup pitted and halved Kalamata olives, plus more for garnish
- 1/3 cup capers, drained and rinsed
- 2 teaspooons anchovy paste
- 5 large basil leaves
- Crushed red pepper flakes, optional
Instructions
- Preheat oven to 350 degrees. Brush a baking dish large enough to hold four halves of the eggplant with olive oil.
- Cut the eggplant in half lengthwise. Brush the cut side of the eggplant with olive oil and place it cut side up in the prepared baking dish. Sprinkle with salt and black pepper.
- Finely chop one clove of garlic and sprinkle it over the eggplant. Place a sprig of oregano over each half.
- Cover with aluminum foil. Place in the oven and bake for 1 hour or until you can easily pierce the eggplant with a paring knife. Let the eggplant cool until it's easy to handle.
- Scoop the eggplant flesh into a food processor. Discard the skin.
- Coarsely chop the remaining 3 garlic cloves and place them in the food processor. Remove the leaves from the remaining 2 oregano sprigs and coarsely chop to yield approximately 1 tablespoon. Place in the food processor with the eggplant and add the olives, capers, anchovy paste, basil leaves, and the remaining olive oil.
- Process until evenly blended but still somewhat coarse, stopping before the mixture becomes too smooth. Taste first, as salty ingredients have been used, then season with salt if needed and black pepper.
- Transfer to a serving bowl, sprinkle with chopped Kalamata olives, a few oregano leaves and crushed red pepper flakes if desired.
Notes
- If you don’t want to use anchovy paste, use an extra tablespoon of capers.
- Use medium-sized eggplants with shiny, taut skin. Smaller to medium ones tend to be less bitter and have fewer seeds.
- For a creamier consistency, add olive oil slowly as you would for pesto or mayonnaise.
- The eggplant can be roasted 2 days ahead, and the other caviar can be made two days ahead.
- Keeps well in the refrigerator for up to 5 days.
Nutrition
Nutritional values are automatically calculated using unbranded products and are estimates only. Actual results may vary based on ingredients used and portion sizes. Adjust as needed for dietary restrictions, allergies, or health concerns.
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