Holiday Feature


Exquisite Eggplant Caviar

by Kate Heyhoe


Yield: 1-1/2 cups

Variations of eggplant caviar can be found from Russia to Greece. The seasonings change according to local. I make this version different every time, adjusting the nuts and herbs to whatever I have on hand. It should be tart and lemony, slightly salty, and a bit crunchy from the nuts.

1 eggplant
1/4 cup finely chopped green bell pepper
1/3 cup minced red onion
1/4 cup minced parsley
1 clove garlic, minced
1/2 teaspoon salt
fresh ground black pepper to taste
1 tablespoon extra virgin olive oil
3 tablespoons fresh lemon juice
1/2 cup toasted pine nuts, coarsely chopped

1. Prick the eggplant with a fork on all sides to allow steam to escape (if you don't prick it, the eggplant will explode). Microwave on high, uncovered, until the eggplant collapses and is soft when pierced throughout, about 10 minutes. Let rest until cool enough to handle. (Or, prick the eggplant and roast on a baking sheet at 375 degrees F until soft, 45 to 60 minutes.)

2. Scrape the eggplant flesh out with your fingers or a fork, discarding the skin. Coarsely chop the flesh and place in a mixing bowl.

3. Mix in the bell pepper, red onion, cilantro, garlic, salt, pepper, olive oil, and lemon juice. Stir in the pine nuts about 15 minutes before serving (they'll soften over a longer period and not be as crunchy, but their flavor is still fine.) Taste before serving—you'll likely need to refresh the flavors with an extra squirt of lemon juice, and perhaps a dash of salt and pepper. Serve with bagel chips or other crackers, toasted breads, or crudites.


Festive but Faux Caviars

Exquisite Eggplant Caviar
Lone Star Caviar
Mediterranean Black Olive Caviar


December Kate's Global Kitchen

December 5:

Wine & Cheese-Spread Party
Fred McMillin's Wine Picks

Creamy Gouda-Horseradish Spread
My Blue Heaven Spread

Gift Ideas:
Screwpull Lever Model LX and Stand
KitchenAid Little Ultra Power Food Processor

December 12:

Easy, Exotic Indian Buffet

Bengal Lancers Beef Curry Cubes
Saffron Basmati Rice
Cranberry-Golden Raisin Chutney
Minty Raita-Style Cole Slaw

Gift Suggestion:
Wusthof-Trident Mezzaluna

December 19:

Christmas Weekend Salmon Gravlax
...and Last Minute Gift Suggestions

Gravlax Recipe

December 26:

Festive but Faux Caviars
Exquisite Eggplant Caviar
Lone Star Caviar
Mediterranean Black Olive Caviar

Holiday Recipe Headquarters

Copyright © 1998, Kate Heyhoe. All rights reserved.

Current Kate's Global Kitchen
Kate's Global Kitchen Archive

This page created 1998 and modified November 2006.

The Global Gourmet
The Global Gourmet®
Main Page


Spring Recipes for
Easter & Passover

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches


Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions

About the
Global Gourmet®
   Contact Info
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toysCatnip Toys

Kitchen & Home