Eggplant Caviar with Tapenade

Elevate your appetizer game with this Eggplant Caviar with Tapenade, a Mediterranean-inspired delight that’s both elegant and full of rich, savory flavors. This recipe combines the velvety texture of roasted eggplant with a zesty homemade tapenade made from Kalamata olives, capers, and optional anchovies for an umami-packed pairing. Seasoned with fresh parsley, garlic, and a hint of red chili flakes, this dish strikes the perfect balance between rustic charm and gourmet appeal. Serve it as a dip with crusty bread or fresh veggies, and watch it become the star of the table. With simple ingredients and aromatic, roasted eggplant as the star, this recipe is an instant crowd-pleaser and a must-try for lovers of Mediterranean cuisine.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:50 mins

Total Time:65 mins

Servings: 6

Ingredients

• 2 medium Eggplant
• 3 tablespoons Olive oil
• 3 large Garlic cloves
• 2 tablespoons Lemon juice
• 2 tablespoons Fresh parsley, chopped
• 1 cup Kalamata olives, pitted
• 2 tablespoons Capers, drained
• 2 fillets Anchovy fillets (optional)
• 0.5 teaspoons Red chili flakes
• 0.25 teaspoons Black pepper
• 0.25 teaspoons Salt

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Pierce the eggplants several times with a fork and place them on a baking sheet lined with parchment paper.

Step 3

Roast the eggplants in the preheated oven for 40–50 minutes, turning them halfway through, until the skins are wrinkled and the flesh is soft.

Step 4

While the eggplants are roasting, prepare the tapenade. In a food processor, combine the Kalamata olives, capers, anchovy fillets (if using), 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and red chili flakes.

Step 5

Pulse the mixture in the food processor until it forms a coarse paste. Transfer the tapenade to a small bowl and set aside.

Step 6

Once the eggplants are roasted and cool enough to handle, cut them in half lengthwise and scoop out the flesh into a mixing bowl. Discard the skins.

Step 7

Mash the eggplant flesh with a fork until it reaches a chunky consistency.

Step 8

Add the minced garlic, remaining 2 tablespoons of olive oil, 1 tablespoon of lemon juice, chopped parsley, black pepper, and salt to the eggplant. Mix well to combine.

Step 9

Transfer the mashed eggplant mixture (eggplant caviar) to a serving dish and create a shallow well in the center.

Step 10

Spoon the tapenade into the well, garnish with additional parsley if desired, and serve with crusty bread, crackers, or fresh vegetable slices.

Nutrition Facts

Serving size	1299.8 grams (1299.8g)

Amount per serving	% Daily Value*
Calories	1067

Total Fat 79.60g	102%
Saturated Fat 12.60g	63%
Polyunsaturated Fat 4.70g
Cholesterol 20mg	7%
Sodium 7357mg	320%
Total Carbohydrate 83.50g	30%
Dietary Fiber 39.00g	139%
Total Sugars 35.60g
Protein 24.90g	50%

Vitamin D 160IU	800%
Calcium 349mg	27%
Iron 10mg	53%
Potassium 2704mg	58%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 62.3%

Protein: 8.7%

Carbs: 29.0%