No-Bake Eggplant Caviar
Stovetop eggplant caviar, ready in just 25 minutes
- Prep time: 15 minutes
- Cook time: 20 minutes
No need to turn on the oven for a delicious, melt-in-your-mouth smoky eggplant caviar! This stovetop version is perfect for summer, when you don't want to heat up the kitchen. Ideal as an appetizer spread on toasted bread, or as a side with crunchy veggies.
Ingredients
-
eggplants
-
clove of garlic
-
lemon juice
-
black tea
-
olive oil
-
cumin
-
salt and pepper
-
spring onions
Recipe steps
Prepare the eggplants
Wash the eggplants (no need to peel them), and cut them into roughly 2 cm cubes.
Cook in the pan
Heat 2 tablespoons of olive oil in a large pan with a lid. Add the eggplant cubes, season with salt, cover and cook for 15 to 18 minutes over medium-low heat, stirring regularly, until the eggplant is very soft and lightly golden. Add a splash of water during cooking if it starts to stick.
Mash and season
Remove from heat and mash the eggplants with a fork (or blend briefly for a smoother texture). Add the crushed garlic, lemon juice, tahini, cumin and the remaining olive oil. Mix well and adjust the seasoning with salt and pepper.
Serve
Let it cool slightly or refrigerate for 30 minutes for a nicely chilled caviar. Sprinkle with chopped fresh herbs before serving.
Tips and variations
- - For a smokier flavor, sear the eggplants over high heat for 2-3 minutes before covering.
- - Lebanese twist: swap the tahini for Greek yogurt and add a pinch of sumac.
- - Spicy version: add a pinch of Espelette pepper or harissa.
Anti-waste tips
Don’t throw away the eggplant skin: it cooks beautifully and adds a lovely soft texture, so no need to peel. If your eggplants are a bit soft or spotted (the famous “ugly” ones from UglyFruits), this is the perfect time to use them: once cooked and blended, no one will notice!
Leftover parsley or mint stems can also go into the caviar instead of the trash.
