Eggplant Caviar

0 stars based on 0 votes.
0 ratings
Rate This Recipe


  • 1 large eggplant, unpeeled
  • 1/4 cup chopped onion
  • 2 tablespoons lemon juice
  • 1 tablespoon olive or vegetable oil
  • 1 small clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon TABASCO® brand Original Red Sauce
  • Sieved egg white (optional)
  • Lemon slice (optional)


Preheat oven to 350°F. Place eggplant in shallow baking dish and bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in a colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel.

In a blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO® Sauce. Cover and process until peel is finely chopped. Add eggplant pulp. Cover; process just until chopped. Place in a serving dish and garnish with egg white and lemon slice, if desired. Serve with toast points.

Makes 1 1/2 cups.

Nutritional information for 1 tablespoon: 10 Calories, 1 g fat, 0 mg cholesterol, 0 g protein, 45 mg sodium

Talk About It!

Post a Comment

Your Comment:



Comment Policy

You agree not to post material that infringes on the ability of others to enjoy We reserve the right to remove any comment.

Privacy Policy

We do not share your email address and will not email you unless you request that we do.
Read More

Verify that you are a human being.

Add Comment
Be the first to comment on this recipe!