This eggplant caviar recipe is Turkish style, creamy and smoky. It’s terrific for appetizers or entertaining in the warmer months.
When the eggplant is cooked until the flesh can be easily removed from the skin, chefs often call it “caviar.” And the great thing about this dip, is that its super simple for home cooks to make and the secret behind the amazing flavor is simply roasting the vegetable. In order to attain the silky smooth texture for appetizer or salads, the roasted eggplant flesh is not chopped up; instead, it is shredded and pureed by separating the fibers with a fork, and mixed with lemon juice and olive oil. In this way, both the flavor and texture reach the desired consistency.
This recipe comes from Turkish Cuisine Week, held on 21-27 May every year. In 2024, Turkish Cuisine Week’s theme celebrated the Aegean menu, consisting of recipes that symbolize the region’s abundance, and a healthy, sustainable, and Mediterranean-style diet has long been emphasized. These included Aegean olives and cheeses, tarhana soup, fava bean puree, mücver (courgette/zucchini fritters), and eggplant caviar.
Whether you are celebrating Turkish Cuisine Week or simply craving a vegan dip to scoop with your flatbread, this dish should definitely be on your menu this summer.
Step-by-Step Guide to Making Turkish Eggplant Caviar
Roasting the Eggplants
Starts by roasting a couple of eggplants in an oven or open flame until they’re good and charred and have collapsed. Be sure to test them to be sure they’re done by cutting away a little of the skin near the neck. If the flesh is nice and tender, then you are all set.
Seasoning and Pureeing the Eggplant
After the eggplant has cooled, scoop out the flesh, put it into a colander, and let it drain while you assemble the rest of the ingredients. If you prefer it with some texture, chop the eggplant rather than blitzing it in the food processor. Besides olive oil, it calls for lemon juice and salt. It’s a pretty simple mixture and speaks much to Turkish gastronomy – traditional, healthy, and zero waste.
Notes
- Remove bitterness: To help remove the natural bitterness of eggplant you can start by slicing and salting the flesh and allowing the salt to draw out the bitter moisture.
- Add Color: You can also sear the eggplant in a hot pan to add color to the flesh before baking it in the oven. As the eggplant cooks, it will shrink due to the evaporation of moisture, resulting in a more concentrated eggplant flavor. Once out of the oven, the eggplant can be served as a side dish as-is.
- Add Flavor: if you’d like a creamier dip, feel free to add some Greek yogurt and your favorite spices like black cardamom, oregano, Aleppo pepper, and sumac for additional flavor.
- Roasting Method: Roasting the eggplants on an open flame gives them a smoky flavor, while oven roasting makes the process easier and less messy.
- More Smoke: Roast the eggplants on a charcoal grill, or smoke in a smoker for additional depth of flavor.
- Serving Suggestions: This dish can also be served as a dip with pita chips or as a spread on sandwiches.
Turkish Eggplant Caviar
- Total Time: 55 minutes
- Yield: 4-6 servings 1x
Description
This eggplant caviar recipe is Turkish style, creamy and smoky. It’s terrific for appetizers or entertaining in the warmer months.
Ingredients
- 2 large eggplants
- 1 1/2 lemon juice
- 1/3 cup (150 ml) extra virgin olive oil
- 1 teaspoon salt
- 5 Olives, pitted and halved
- 2 Tbsp Parsley, chopped
- 1 Tbsp Dill, chopped
- 1 Tomato, chopped
- Flatbread
Instructions
Prepare the Eggplants
- Roast the Eggplants:
- Preheat your oven to 400°F (200°C). Place the eggplants on a baking sheet and roast for 30-40 minutes until the skin is charred and the inside is soft.
- Alternatively, you can roast the eggplants by rotating them over a low flame on the stove until the skin is charred and the inside is soft.
- Peel and Prep the Eggplants:
- While the eggplants are still warm, hold them by the stem and peel off the skin.
- Remove the stem and discard any parts that contain a majority of the seeds.
- Transfer the peeled eggplants to a deep bowl.
Make the Eggplant Caviar
- Mash and Season:
- Gradually add the lemon juice, olive oil, and salt to the eggplant while mashing it with a fork until it reaches a smooth consistency.
- Adjust seasoning to taste.
- Cool the Mixture:
- Allow the eggplant caviar to cool to room temperature.
Garnish and Serve
- Garnish:
- Once cooled, transfer the eggplant caviar to a serving dish.
- Garnish with chopped parsley, dill, pitted and halved olives, and chopped tomato.
- Serve:
- Serve the eggplant caviar with flatbread on the side for dipping.
Notes
- Roasting Method: Roasting the eggplants on an open flame gives them a smoky flavor, while oven roasting makes the process easier and less messy.
- More Smoke: Roast the eggplants on a charcoal grill, or smoke in a smoker for additional depth of flavor.
- Texture: For a smoother texture, you can use a food processor instead of a fork to puree the eggplant.
- Serving Suggestions: This dish can also be served as a dip with pita chips or as a spread on sandwiches.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Appetizer
- Method: Roasting
- Cuisine: Turkish
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 175
- Sugar: 3g
- Sodium: 430mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 2g
- Cholesterol: 0g
