Eggplant Caviar: A Simple Roasted Aubergine Spread
“Eggplant caviar” is a simple way to turn roasted aubergine into something soft, aromatic and useful across many dishes. The idea is less about a fixed formula and more about letting the aubergine absorb herbs and olive oil while it cooks.
I am not a vegetarian, but I have always valued good vegetarian preparations when they are built around flavour rather than presented only as substitutes for meat. This is one of those recipes.
Ingredients
- Aubergines
- Fresh aromatic herbs of your choice
- Extra-virgin olive oil
- Finely grated lemon zest
- Sea salt
- Freshly ground black pepper
- Optional: garlic or additional spices
Method
- Preheat the oven to 220°C.
- Cut the aubergines in half lengthwise.
- Place the aromatic herbs between the two halves, then close the aubergine again so the herbs sit inside while it roasts.
- Bake for about 20 minutes, depending on the size of the aubergines, until the flesh is completely soft.
- Allow them to cool just enough to handle, then remove the dark skin and chop the soft flesh.
- Season with salt and black pepper, add a little lemon zest and finish with extra-virgin olive oil.
- Mix until the texture is soft and spreadable. Add garlic, more herbs or spices only if you want a stronger variation.
How to use it
The finished aubergine can be served as a spread, spooned onto toasted bread, used as part of an antipasto or placed beside grilled vegetables, fish or other Mediterranean dishes.
I prefer to keep the seasoning restrained. Aubergine already has a soft, slightly smoky character after roasting, and too many additions can easily cover it.
A simple vegetable preparation becomes more useful when you understand the ingredient first and season it second.
Cristian Marino
Originally published on 27 August 2021. This Journal archive edition has been edited for language, structure and presentation while preserving the original cooking method, photographs and publication date.
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