I remembered I first came across this eggplant caviar thing on the menu of a vegan restaurant few years ago and I was immediately obsessed with it. I start searching for the recipe on Pinterest afterwards and found that it was super simple to make, so I have been making this regularly. I love using it as a spread on homemade sourdough, massage into kale as dressings, or just use it as a dip for crackers or vegetable sticks.
Recipe adapted from SimplyRecipes by Elise Bauer
2 medium eggplants (about 900 g)
1 medium red bell pepper
1 Tbsp tahini
1 Tbsp coconut amino
3 cloves garlic
1-2 Tbsp water
1 Tbsp balsamic vinegar
1 Tbsp nutritional yeast (optional but highly recommended)
2 Tbsp minced fresh basil (or 1 Tbsp dried basil)
1 tsp dulse flakes
Black pepper to taste
- Preheat oven to 200°C. Cut the eggplants in half lengthwise. Score the cut side of the eggplants in a crosshatch pattern with a sharp knife and poke the skin sides of the eggplants with the tines of a fork all over.
- Place the halved eggplants, unpeeled garlic cloves and red bell pepper on a lined baking try with cut side down. Place in the oven and roast for 35 minutes, or until completely cooked through and very soft for the eggplants and garlic cloves and the skin of the bell pepper is darkened.
- When the eggplants are cool enough to touch, use a fork to scoop the flesh of eggplants out, discarding the outer skins. For the bell pepper, carefully peel the charred outer skins and remove the stem and seeds.
- Place the roasted garlic, eggplant and red bell pepper flesh, together with the other ingredients (except water), process until smooth. Add water if the mixture is too thick.