Eggplant Caviar

Eggplant Caviar

Makes about 4 cups

If you like things spicy, stir in a chopped jalapeño pepper along with the other ingredients. This bright dish makes the perfect salad or salsa for eating with crackers, pita wedges or chips.

  • 1 large eggplant
  • 1/2 yellow onion, finely chopped
  • 1 green or red bell pepper, finely chopped
  • 1 large tomato, finely chopped
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup lemon juice
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
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Preheat the oven to 350°F. Prick eggplant all over with a fork and bake until tender, about 40 minutes. Cool, then remove and discard skin. Chop eggplant and put into a large bowl. Fold in onion, bell pepper, tomato, oil, juice, salt and pepper. Taste and adjust seasoning with salt, pepper and juice before serving. Serve chilled or at room temperature.

Nutritional Info: 
Per Serving:Serving size: 2 tablespoons, 25 calories (15 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 75mg sodium, 2g carbohydrate (1g dietary fiber, 1g sugar), 0g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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