Light eggplant caviar

4 servings

60 minutes

Light eggplant caviar is a refined European appetizer with a delicate texture and rich flavor. Baked eggplants add softness and deep aroma to the dish, while parsley, cumin, and tomato paste provide spicy Eastern notes. Historically, such appetizers are popular in Mediterranean and Middle Eastern cuisines where eggplants are a key ingredient. The dish pairs perfectly with crispy bread, toasts, or fresh vegetables, making it a versatile snack for light bites or festive tables. Due to its simplicity in preparation and availability of ingredients, it has become a favorite treat in many countries around the world.

Energy value per serving

• Calories: 83.9
• Proteins: 2.3g
• Fats: 5.5g
• Carbohydrates: 7.7g

Ingredients

• Eggplants: 350 g
• Chopped parsley: 10 g
• Olive oil: 1 tbsp
• Salt: to taste
• Ground cumin (zira): 2 tsp
• Ground dried onion: 2 tsp
• Tomato paste: 30 g

Cooking steps

1. Preheat the oven to 200 degrees.

2. Line the baking sheet with parchment or foil. Cut the eggplant in half lengthwise and place it on the sheet, cut sides up.

   Required ingredients:

   • Eggplants: 350 g

3. Bake for 35–40 minutes until soft. Cool and peel off the skin.

4. In a blender, mix finely chopped eggplant, parsley, olive oil, cumin, dried onion, and tomato paste, season with salt to taste, and blend until smooth.

   Required ingredients:

   • Eggplants: 350 g
   • Chopped parsley: 10 g
   • Olive oil: 1 tablespoon
   • Ground cumin (zira): 2 teaspoons
   • Ground dried onion: 2 teaspoons
   • Tomato paste: 30 g
   • Salt:  to taste