Roasted Eggplant Caviar Recipe

Roasted Eggplant Caviar Recipe

  • 1 1/2 pounds eggplant
  • 1/4 cup chopped onion
  • 3 tablespoons chopped flat-leaf parsley, divided
  • 1 tablespoon olive oil
  • 1 tablespoon mayonnaise (optional)
  • 1 teaspoon red wine vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  1. Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.
  2. Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
  3. Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.
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