Eggplant Caviar

It grows prolifically, but what can you do with all that eggplant? R&R Chef Jennifer King brings you this fun and refreshing alternative to salsa or hummus. Enjoy! Makes a great party appetizer!


2 large eggplants, roasted

30 cloves garlic, roasted

1 tsp finely grated lemon zest

1-2 Tbsp fresh lemon juice

1-2 Tbsp olive oil

salt and pepper to taste

1 Tbsp fresh mint or parsley, chopped


  1. Scrape flesh of roasted eggplant, chop.
  2. Puree all together in a food processor.
  3. Salt and Pepper to taste.

Serve with toast points (pita bread points work great for this).


By |2017-08-09T18:26:41+00:00August 9th, 2017|Recipes|0 Comments