Recipe: Eggplant Caviar

Kristen Frederickson

Kristen Frederickson › What part of liv­ing bliss­fully in New York and own­ing an art gallery ...


A low-maintenance side dish that’s perfect with roasted meats, especially lamb. It can also serve as a light, but flavorful appetizer with homemade pita chips or grilled bread.

(serves about 10 as a side dish)
Aubergine Caviar

2 medium aubergines/eggplants, whole

2 tbsp olive oil

3 cloves gar­lic, minced

4 spring onions, finely chopped

Juice of 1 lemon

2 tbsp flat leaf pars­ley, chopped

1 cup/250 ml creme fraiche

Sea salt and black pep­per to taste


Prick the aubergines all over with a fork and rub olive oil onto them.

Roast at 220C/400F for 30 min­utes.

Let cool, then cut in half and scoop the insides out into a medium bowl.

Fold in all the other ingre­di­ents.

Voila! Per­fect with slow-roasted shoul­der of lamb.

Do you like to cooking and eating eggplant? What’s your favorite way of preparing it?

This recipe originally appeared on It is re-posted here with permission of the author.

Photo Credit: Kristine Kidd


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