Russian Eggplant Caviar

  • Yield 6 servings

There are many versions of eggplant caviar or "poor man's caviar." Baba ghannouj is the Middle Eastern version, which can be made by adding sesame tahini to this recipe.


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



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