Russian Eggplant Caviar

  • Yield: 6 servings


2large eggplants, left whole with peel intact
2 garlic cloves, minced
1small onion, minced
1 green bell pepper, cored, seeded and minced
1/2cup minced parsley
1/4cup extra-virgin olive oil
Juice of 2 lemons
Salt and fresh-ground black pepper, to taste
1 long hot pepper, minced (optional)
3tablespoons sesame tahini (optional)


  1. Preheat oven to 375F. Place eggplants on a baking pan with sides and stick randomly with tines of a fork to allow steam to escape. Bake 40 minutes until eggplants are cooked through and very soft. Remove to a plate and let cool.
  2. Place garlic, onion, peppers, parsley, oil, lemon juice, salt and pepper in a nonreactive large mixing bowl. Scoop cooled eggplant pulp from skin into bowl; discard skin. Mix with a fork or whisk until well combined. Add hot pepper and tahini, if desired. 

Nutritional Info *per serving

  • Calories 148
  • Fat 10
  • Cholesterol 0mg
  • Sodium 9mg
  • Carbohydrate 15g
  • Fiber 6g
  • Protein 2g