There’s nothing fishy about this caviar!  Velvet eggplant with roasted garlic and herbs, mmmmMMMM!  According to Chef Nitai, who invented this recipe, the seeds of the eggplant kind of look fish eggs.  You can watch him demonstrate on video how to make this yummy appetizer.  The complete recipe is below.

Eggplant Caviar

  • 2 eggplantsEggplant Caviar Still
  • 1 head of garlic
  • 1 tablespoon olive oil
  • 3/4 cup sweet onion, chopped finely
  • 1/4 cup parsley, chopped finely
  • 13 basil leaves, sliced thin
  • 1 teaspoon lemon juice
  • 1/2 teaspoon coriander
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt

Pita Crisps

  • 1 package of pita bread
  • 1 teaspoon curry powder
  • 1 tablespoon olive oil

Preheat the oven to 375º. Wash the eggplants and place as-is in a baking pan. Slice the head of garlic down the middle to expose the cloves. Brush each half with some olive oil and put them in the baking dish with the eggplant. Bake for 30-40 until the eggplant is soft. After the eggplant gets cool, scoop the flesh away from the skin and into a bowl. Squeeze each of the garlic cloves out from their skin and add to the eggplant. Using a fork, mash the eggplant and garlic together. Add the onions, parsley, basil, lemon juice, coriander, pepper and salt. Mix everything until it is well blended.

To make the pita crisps, slice each pita down the center, and slice in half again, until you have 4 triangles for each pita bread. Place in a large mixing bowl, drizzle with olive oil and sprinkle with the curry powder. Use your hands to mix it well together. Spread out the pita triangles on a cookie sheet and bake at 375º for approximately 10 minutes, until crisp.

Serve the eggplant caviar in a bowl, surrounded by the pita crisps. This eggplant spread is very refreshing and can also be used in sandwiches.