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Socca chips dipping into the aubergine caviar

📋Aubergine caviar

Aubergine caviar may sound sophisticated, however, it is very simple to make. It is baked aubergine with plenty of garlic, thyme and olive oil. #yourguardianchef #aubergine #eggplantrecipes
Course Appetizer
Cuisine French
Diet Diabetic, Vegan
Keyword aubergine dip, eggplant caviar, eggplant dip
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8 people
Calories 47kcal



  • Wash the aubergines and cut them in half.
  • Lay them on a baking tray over a sheet of aluminium foil.
  • Make diagonals diamond shape cuts and inset in the cuts the slices of garlic cloves.
  • Sprinkle with thyme, salt pepper and olive oil.
  • Cover with another sheet of aluminium foil and let it cook in a hot oven at 350F - 180C for 1 hour.
  • Remove from the oven, and let it cool down completely.
  • Remove only the skin of the aubergine, and put the pulp along with the garlic into a blender.
  • Using the blender mix it until it has a pure texture, and presto the aubergine caviar is ready
  • Serve it sprinkled with some virgin olive oil and parsley on top to give it a bit of colour.



  • 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


Calories: 47kcal | Carbohydrates: 11g | Protein: 1g | Sodium: 3mg | Potassium: 406mg | Fiber: 5g | Sugar: 6g | Vitamin A: 75IU | Vitamin C: 5.7mg | Calcium: 23mg | Iron: 0.6mg