Roasted eggplant caviar


Serves 4 • Roasted and mashed with olive oil and lemon juice is a common and delicious way of eating eggplants, often described as “poor man’s caviar.” Use firm eggplants with a shiny black skin.

  • 2 eggplants, weighing about 1½ pounds total
  • 4 tablespoons extra-virgin olive oil
  • Juice of ½ lemon, or more to taste
  • Salt


Broil or roast the eggplants (see page 63). Peel, letting the pieces fall into a colander with tiny holes, then chop with a pointed knife and mash to a puree with a fork or a wooden spoon, so that the juices escape through the holes of the colander.

Transfer the eggplant to a bowl and beat in Dor the oil and lemon juice and some salt.

Variations • For a Syrian flavor, mix in 2 tablespoons pomegranate concentrate or molasses (see page 45) instead of lemon juice, 2 crushed garlic cloves, and 3 tablespoons chopped flat-leaf parsley.

For a spicy Moroccan version, add 1 crushed garlic clove, ½ teaspoon harissa (see page 464) or a pinch of cayenne and h teaspoon paprika, ½ teaspoon ground cumin, and 1 tablespoon chopped cilantro. • For an eggplant salad, add 3 tablespoons chopped parsley, 2 chopped tomatoes, 4 chopped scallions,


A little boring in the basic version but not bad. Worth doing some of the variations.



  1. DId the Moroccan version and was really good. Taste was typical Moroccan spicing so Baba Ganoush is probably a better, more sophisticated dish but this was certainly really good. Better then the basic version really, which from memory was a little too basic.


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