We are independent & ad-supported. We may earn a commission for purchases made through our links.
Advertiser Disclosure
Our website is an independent, advertising-supported platform. We provide our content free of charge to our readers, and to keep it that way, we rely on revenue generated through advertisements and affiliate partnerships. This means that when you click on certain links on our site and make a purchase, we may earn a commission. Learn more.
How We Make Money
We sustain our operations through affiliate commissions and advertising. If you click on an affiliate link and make a purchase, we may receive a commission from the merchant at no additional cost to you. We also display advertisements on our website, which help generate revenue to support our work and keep our content free for readers. Our editorial team operates independently of our advertising and affiliate partnerships to ensure that our content remains unbiased and focused on providing you with the best information and recommendations based on thorough research and honest evaluations. To remain transparent, we’ve provided a list of our current affiliate partners here.

What Is Eggplant Caviar?

By Cynde Gregory
Updated May 17, 2024
Our promise to you
WiseGeek is dedicated to creating trustworthy, high-quality content that always prioritizes transparency, integrity, and inclusivity above all else. Our ensure that our content creation and review process includes rigorous fact-checking, evidence-based, and continual updates to ensure accuracy and reliability.

Our Promise to you

Founded in 2002, our company has been a trusted resource for readers seeking informative and engaging content. Our dedication to quality remains unwavering—and will never change. We follow a strict editorial policy, ensuring that our content is authored by highly qualified professionals and edited by subject matter experts. This guarantees that everything we publish is objective, accurate, and trustworthy.

Over the years, we've refined our approach to cover a wide range of topics, providing readers with reliable and practical advice to enhance their knowledge and skills. That's why millions of readers turn to us each year. Join us in celebrating the joy of learning, guided by standards you can trust.

Editorial Standards

At WiseGeek, we are committed to creating content that you can trust. Our editorial process is designed to ensure that every piece of content we publish is accurate, reliable, and informative.

Our team of experienced writers and editors follows a strict set of guidelines to ensure the highest quality content. We conduct thorough research, fact-check all information, and rely on credible sources to back up our claims. Our content is reviewed by subject-matter experts to ensure accuracy and clarity.

We believe in transparency and maintain editorial independence from our advertisers. Our team does not receive direct compensation from advertisers, allowing us to create unbiased content that prioritizes your interests.

Eggplant caviar, also known as poor man’s caviar, is an appetizer with a Russian pedigree that makes a perfect premeal spread for toasted pita bread triangles or smeared onto good-quality, very fresh rye bread. This method of cooking eggplant can also become a hot side dish or main meal. It’s perfect as a topping for quinoa, rice, or another grain, especially with a dollop of sour cream. Eggplant caviar does a nice job of dressing up other veggies, such as new potatoes cooked in their jackets or steamed green beans.

There are a thousand ways to make eggplant caviar. While most eggplant recipes begin with slicing or dicing the eggplant, covering it with salt, and weighing it with a heavy saucepan until the bitter juice has been squeezed out, this step isn’t necessary when preparing eggplant caviar. There are two approaches to creating this tasty, premeal yummy. Folks who like a char to their veggies begin by roasting the whole, uncut eggplant over an open flame until the purple skin has turned black. Those who prefer a more delicate flavor skip this initial step and go straight to the oven.

After rubbing olive oil on the eggplant’s skin and sticking it deep into the meat a dozen times or more to allow the high interior moisture to escape, the eggplant needs to bake at a fairly high temperature until its firm, rounded form actually collapses. The interior of the eggplant will be very hot, so it must be set aside to cool. Once it’s cool enough to handle, the peel can be discarded and the interior, which has cooked to a satiny finish, roughly chopped.

Some cooks prefer elegant, simple eggplant caviar, while others like to try out different twists of flavor or texture. Eggplant is notorious for its spongelike ability to absorb as much oil as the cook allows. Some recipes call for sautéing the chopped eggplant pulp in lots of olive oil with onions, garlic, and green or red peppers. Tomato paste or canned diced tomatoes can be added to this version. This approach creates wonderfully fragrant and flavorful eggplant caviar, but it’s very high in fat.

An alternative is to forgo the eggplant sauté. Instead, a few shallots or scallions and several cloves of garlic that have been finely chopped and briefly marinated in balsamic vinegar are added to the cooled eggplant pulp. This time, the cook adds olive oil, preferably first cold pressed, to create a satisfying tongue feel and layer in the flavors. Chopped cilantro, basil, and parsley, or all three add a high note to the dish.

WiseGeek is dedicated to providing accurate and trustworthy information. We carefully select reputable sources and employ a rigorous fact-checking process to maintain the highest standards. To learn more about our commitment to accuracy, read our editorial process.
Discussion Comments
WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.

WiseGeek, in your inbox

Our latest articles, guides, and more, delivered daily.