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Roasted Eggplant Caviar

Rated as 0 out of 5 Stars
2 made it  |  0 reviews   |  1 photos

"Takes a little time but well worth it. Serve with pumpernickel bread and cut-up vegetables or with crackers."
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1 h 20 m servings 34
Original recipe yields 12 servings (1 1/2 cup)


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  1. Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.
  2. Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
  3. Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.

Nutrition Facts

Per Serving: 34 calories; 2.2 3.8 0.7 < 1 88 Full nutrition

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