Eggplant Caviar with Tapenade
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Category: Lunch/Snacks
Servings: Makes approximately 3 cups
Description:
This delightful, Mediterranean-inspired recipe hails from the iconic Hotel Maison de Ville in New Orleans, Louisiana. A true dream for eggplant and olive lovers, this versatile dish can be enjoyed as an appetizer, a light lunch, or even as a satisfying supper. The creamy eggplant caviar pairs beautifully with the briny tapenade, making for a savory spread that’s both flavorful and healthy. It’s rich in fiber, low in cholesterol, and packed with vibrant Mediterranean flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggplant | 1 large |
| Onions | 3 medium |
| Chopped tomato | 1/3 cup |
| Fresh parsley | 2 tablespoons |
| Fresh basil | 1 tablespoon |
| Garlic | 2 cloves |
| Olive oil | 1/4 cup |
| Lemon juice | 1/4 cup |
| Salt | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
| Anchovy fillets | 3 fillets |
| Capers | 1 tablespoon |
| Extra virgin olive oil | 3/4 cup |
| Dijon mustard | 1 tablespoon |
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 222.4 kcal |
| Fat | 18 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 2.3 mg |
| Sodium | 668.4 mg |
| Carbohydrates | 15.7 g |
| Dietary Fiber | 8.1 g |
| Sugars | 5.6 g |
| Protein | 3.6 g |
Instructions:
Step 1: Prepare the Tapenade
Start by making the tapenade, a flavorful olive-based spread that will complement the eggplant caviar beautifully. In a medium bowl, combine the anchovy fillets, capers, Dijon mustard, and extra virgin olive oil. Use a fork or a food processor to mix everything together until the tapenade has a coarse, slightly chunky texture. Once prepared, set it aside.
Step 2: Roast the Eggplant
For the caviar, begin by preparing the eggplant. Prick the skin of the eggplant several times with a fork to prevent it from bursting while roasting. Lay the eggplant flat on a baking sheet lined with parchment paper. Place the baking sheet in the preheated oven at 450°F (230°C) and bake for 20 minutes, or until the skin starts to darken, and the flesh inside feels soft to the touch when gently squeezed.
Step 3: Cool and Peel the Eggplant
Once the eggplant has finished roasting, remove it from the oven and let it cool for a few minutes. When it’s cool enough to handle, carefully peel off the skin using a sharp knife or your hands, and discard it. Chop the soft eggplant flesh into coarse chunks and set it aside in a large mixing bowl.
Step 4: Mix the Caviar
To the bowl with the chopped eggplant, add the onions, chopped tomato, parsley, basil, garlic, olive oil, lemon juice, salt, and pepper. Gently mix all the ingredients together until the mixture is well combined. Taste the caviar and adjust the seasoning with more salt, pepper, or lemon juice if desired.
Step 5: Serve
Once the eggplant caviar is ready, it can be served immediately with your freshly prepared tapenade. This dish pairs wonderfully with toasted French bread or pita, and makes an excellent appetizer or side dish. For a more substantial meal, serve it with some light salad greens or as part of a Mediterranean-style platter.
Tips for Serving:
- Make Ahead: Both the eggplant caviar and tapenade can be prepared ahead of time. Store them separately in airtight containers in the refrigerator for up to 2 days. This can allow the flavors to meld together even more.
- Add a Twist: If you enjoy a bit of heat, consider adding a pinch of red pepper flakes to the eggplant caviar mixture. For an extra savory depth, a drizzle of balsamic vinegar can bring out the flavors of the vegetables.
- Serving Options: Aside from toasted bread, the caviar is also fantastic served with crackers, vegetable sticks, or even as a topping for grilled chicken or fish.
Why You’ll Love This Recipe:
Eggplant caviar with tapenade is a combination that perfectly balances rich, earthy flavors with tangy, salty notes from the olives and anchovies. Whether you enjoy it as a simple snack or a part of a larger spread, this dish brings the tastes of the Mediterranean right to your table. The eggplant provides a creamy base while the tapenade adds that essential savory, umami punch that makes every bite irresistible. Low in protein and cholesterol, this dish is ideal for those seeking a light yet flavorful meal. Plus, it’s incredibly versatile, making it an easy addition to any meal or gathering.
