Easy Aubergine Caviar (Eggplant Caviar)

Aubergine caviar, or eggplant caviar, may sound sophisticated, however, it is very simple to make. It is made with baked eggplants with plenty of garlic, thyme and olive oil. A Summer vegan delight!

Jump to:

• Ingredients
• How to make it
• How to serve it
• Top tips
• Storage
• More vegan/vegetarian dips
• Recipes with eggplants you might also like
• 📋Aubergine caviar - Eggplant Caviar

Aubergine caviar is the French name for an eggplant dip you can serve at buffets or parties. I like to serve it over a bruschetta, and if I have some leftover, I serve it with pasta.

I have found many versions of this recipe with many more ingredients, but I prefer the simplicity of this version.

Ingredients

You need very few ingredients:

• 3 eggplants
• 6 peeled garlic cloves
• 6 spring of thyme
• olive oil
• salt and pepper

You can also use the round eggplants, they normally have fewer seeds than some long ones.

How to make it

1. Wash the eggplants and cut them in half.
2. Lay them on a baking tray over a sheet of aluminium foil.
3. Make diagonals diamond shape cuts and inset in the cuts the slices of garlic cloves.
4. Sprinkle with thyme, salt pepper and olive oil.
5. Cover with another sheet of aluminium foil and let it cook in a hot oven at 355 F - 180 C for 1 hour.
6. Remove from the oven, and let it cool down completely.
7. Remove only the skin of the eggplants, and put the pulp along with the garlic into a blender.
8. Using the blender mix it until it has a pure texture
9. Serve it sprinkled with some virgin olive oil and parsley on top to give it a bit of color.

How to serve it

I usually serve it together with other dips or toppings, and you can read my article on 4 Bruschette Toppings Using Virgin Olive Oil.

Top tips

• Make sure the eggplants don't have too many seeds
• If you prefer you can substitute thyme with basil
• The eggplants have to steam in the oven, so keep the temperature at 180 C - 350 F and cook them for a longer time if the pulp is not completely soft.
• Keep them cover in foil
• Let them cool down before you peel them, they will be very hot

Storage

The eggplant caviar keeps in the fridge for 3 to 4 days, stored into an airtight container.

It is actually better if it is made the day before serving it, as the eggplants have the time to really absorb the flavor of the garlic and the herbs.

It can be frozen, although, its taste is better when fresh.

More vegan/vegetarian dips

If you are interested in more vegan dips, you can find the recipe for Black Olive Tapenade Recipe or Sicilian Caponata, which is a sweet and sour vegetable stew made with eggplants and other vegetables.

You can also try the Ciambotta or Giambotta, an Italian vegetable stew that can also be served as a side dish.

I also have a summery red pesto sauce made with fresh tomatoes or a winter Hot Artichoke Dip With Parmesan And Garlic for a vegetarian dip.

For more appetizers with eggplants, check out the story: 15 Authentic Italian Eggplant Recipes

I served this eggplant caviar with Socca chips, they are chips made with chickpeas flour cooked in the oven. Unfortunately, they are only sold here in the Cote d'Azur and they are delicious.

Socca is classic street food from Nice and if you want to try to make it, you will find here the recipe:

Socca or Farinata: chickpeas pancakes

Recipes with eggplants you might also like

For more eggplant recipes, check out the category: Mediterranean Vegetables & Fruits

Also check the recipes below:

• Grilled zucchini eggplants and peppers
• Baked Eggplant Pasta Anelletti
• Sicilian Caponata Recipe
• Deep Fried Eggplant Balls
• Easy Ratatouille Recipe Baked
• Healthy Eggplant Parmesan
• Pasta with Swordfish Ragu and Eggplants
• Vegetarian Rice Timbale with Grilled Eggplants Recipe
• Pizza with Fresh Vegetables
• Traditional Pasta Alla Norma with Eggplants

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