Simple Eggplant Caviar

With roasted eggplant as the star, this dip goes well with crackers, French bread, or vegetable crudité.

Serves: 4Hands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 4


  • 1 large eggplant
  • 2 Tbsp. olive oil
  • 1 large white onion, peeled and diced
  • 1 medium red bell pepper, seeded and diced
  • 3 garlic cloves, peeled and minced
  • 1 Tbsp. tomato paste
  • 1 tsp. salt
  • 1⁄2 tsp. ground white pepper


  • Preheat oven to 400°F.
  • Place the eggplant in a baking dish and roast on the middle rack of the oven until very well done, about 1 hour. Let cool. Cut the eggplant in half and scoop out the soft pulp with a serving spoon. Place on a cutting board and chop thoroughly, until it has the consistency of oatmeal.
  • Heat the olive oil in a large skillet over medium heat for 1 minute. Add the onions and red pepper and cook until they are very soft but not brown, about 10 minutes. Add the garlic and cook 1 minute more. Stir in the tomato paste and cook for 1 minute.
  • Add the chopped eggplant and cook until the mixture is thickened. An indentation should remain when a spoon is depressed into the mixture. Season with salt and pepper.