Reviews (2)

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52 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  19

2 star values:

                                  8

1 star values:

                                  1

Martha Stewart Member

Rating: 5 stars

07/15/2019

                It was a hit on rye everyone enjoyed most had never had eggplant.

Martha Stewart Member

Rating: 5 stars

08/17/2018

                This is a great recipe, I would not change a thing!! Have you tried scrambled eggs on rye toast with this on top? Oh my, I have served at brunch, never a crumb left! Little do they know there is some hiding in the fridge for my dinner. I will continue to make this as long as I can stand at the stove!   What are some of the ways other readers use this, I am always looking for new adventures in cooking/food!raf

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Gallery

Eggplant Caviar

                              Credit: 
                              Anna Williams

Recipe Summary

Yield: Makes 3 1/2 cups

Ingredients

Ingredient Checklist

2 purple-globe eggplants, (1 1/2 pounds each)

1/4 cup minced onion

2 plum tomatoes, seeded, finely chopped

1/4 cup roughly chopped fresh flat-leaf parsley

1/2 cup extra-virgin olive oil

1 1/2 teaspoons freshly squeezed lemon juice

Coarse salt and freshly ground pepper

Pita or rye bread, for serving

      Cook's Notes

Instead of cooking the eggplant over an open flame, you can use the oven: Place the eggplant in a shallow baking pan under the broiler. Broil, turning the eggplant every five minutes until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes.

Gallery

Eggplant Caviar

                              Credit: 
                              Anna Williams

Recipe Summary

Yield: Makes 3 1/2 cups

Eggplant Caviar

                              Credit: 
                              Anna Williams

Eggplant Caviar

                              Credit: 
                              Anna Williams

Eggplant Caviar

Recipe Summary

Yield: Makes 3 1/2 cups

Recipe Summary

Yield: Makes 3 1/2 cups

Yield: Makes 3 1/2 cups

Makes 3 1/2 cups

Ingredients

Ingredients

  • 2 purple-globe eggplants, (1 1/2 pounds each)
  • 1/4 cup minced onion
  • 2 plum tomatoes, seeded, finely chopped
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • 1/2 cup extra-virgin olive oil
  • 1 1/2 teaspoons freshly squeezed lemon juice
  • Coarse salt and freshly ground pepper
  • Pita or rye bread, for serving

Directions

Roast eggplants: Using a wooden skewer, pierce eggplants all over. Turn two gas burners or a gas grill to high flame; place one eggplant on each. Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes. Remove from flame; transfer to a nonreactive baking dish. Place one end of dish on a slant so that the juices can run from the eggplants. When cool enough to handle, peel away all blackened skin.

Place eggplant flesh in the bowl of a food processor; pulse until pureed. Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

      Cook's Notes

Instead of cooking the eggplant over an open flame, you can use the oven: Place the eggplant in a shallow baking pan under the broiler. Broil, turning the eggplant every five minutes until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes.

Cook’s Notes

Instead of cooking the eggplant over an open flame, you can use the oven: Place the eggplant in a shallow baking pan under the broiler. Broil, turning the eggplant every five minutes until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes.

Reviews (2)

Add Rating & Review

52 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  19

2 star values:

                                  8

1 star values:

                                  1

Martha Stewart Member

Rating: 5 stars

07/15/2019

                It was a hit on rye everyone enjoyed most had never had eggplant.

Martha Stewart Member

Rating: 5 stars

08/17/2018

                This is a great recipe, I would not change a thing!! Have you tried scrambled eggs on rye toast with this on top? Oh my, I have served at brunch, never a crumb left! Little do they know there is some hiding in the fridge for my dinner. I will continue to make this as long as I can stand at the stove!   What are some of the ways other readers use this, I am always looking for new adventures in cooking/food!raf

Reviews (2)

Add Rating & Review

52 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  19

2 star values:

                                  8

1 star values:

                                  1

Add Rating & Review

52 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  19

2 star values:

                                  8

1 star values:

                                  1

52 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  19

2 star values:

                                  8

1 star values:

                                  1

52 Ratings

5 star values:

                                  13

4 star values:

                                  11

3 star values:

                                  19

2 star values:

                                  8

1 star values:

                                  1
  • 5 star values:
  • 13
  • 4 star values:
  • 11
  • 3 star values:
  • 19
  • 2 star values:
  • 8
  • 1 star values:
  • 1

Martha Stewart Member

Rating: 5 stars

07/15/2019

                It was a hit on rye everyone enjoyed most had never had eggplant.

Martha Stewart Member

Rating: 5 stars

08/17/2018

                This is a great recipe, I would not change a thing!! Have you tried scrambled eggs on rye toast with this on top? Oh my, I have served at brunch, never a crumb left! Little do they know there is some hiding in the fridge for my dinner. I will continue to make this as long as I can stand at the stove!   What are some of the ways other readers use this, I am always looking for new adventures in cooking/food!raf

Martha Stewart Member

Rating: 5 stars

07/15/2019

                It was a hit on rye everyone enjoyed most had never had eggplant.

Rating: 5 stars

Rating: 5 stars

08/17/2018

                This is a great recipe, I would not change a thing!! Have you tried scrambled eggs on rye toast with this on top? Oh my, I have served at brunch, never a crumb left! Little do they know there is some hiding in the fridge for my dinner. I will continue to make this as long as I can stand at the stove!   What are some of the ways other readers use this, I am always looking for new adventures in cooking/food!raf

All Reviews for Eggplant Caviar

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Eggplant Caviar

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest