Description
Creamy, smoky Turkish eggplant dip,
perfect for warm-weather entertaining.
Ingredients
Units
Scale
- 2 large eggplants
- 1 1/2 cups (355 ml) lemon juice
- 1/3 cups (79 ml) extra virgin olive oil
- 1 tsp 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 (204°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, 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
- For a smokier flavor, char the eggplants over an open flame instead of roasting in the oven.
- If you prefer a less acidic dip, reduce the amount of lemon juice to 1 cup.
- Store leftover eggplant caviar in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Turkish
Nutrition
- Serving Size: 1/2 cup
- Calories: 150
- Sugar: 2
- Sodium: 200
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 4
- Protein: 3
- Cholesterol: 0g