Eggplant Caviar Spread

Make a flavorful eggplant caviar spread with this easy recipe. Roasted or sautéed eggplant combines with garlic, onions, carrots, and salsa for a rich, smooth dip perfect for bread, crackers, or vegetables. This healthy, plant-based appetizer is great for meal prep, parties, or a nutritious snack. Get tips, variations, and serving ideas to customize your dish.

Ingredients:

• 2 medium eggplants (1 1/2 to 2 lbs)
• 1 medium onion, finely chopped
• 3 small or 2 medium carrots, grated
• 7 garlic cloves, pressed
• Olive oil
• 1 tsp sea salt
• 1/4 tsp black pepper
• 3/4 to 1 cup salsa (homemade roasted salsa or store-bought Pace Picante Sauce, in mild, medium, or hot)

Instructions:

1. In a medium skillet, heat 2-3 tablespoons of olive oil over medium-high heat. Add the chopped onion and grated carrots, sautéing until soft (about 7 minutes), stirring frequently. Add the pressed garlic and cook for another 1-2 minutes, stirring constantly. Remove from heat and set aside.
2. In a separate large skillet, heat 4-5 tablespoons of olive oil over medium-high heat. Add the finely diced eggplant, sprinkle with salt and pepper, and cook uncovered for about 10 minutes, stirring often, until very soft. Add more oil if needed to prevent sticking.
3. Once the eggplant is soft, stir in the salsa along with the sautéed onion and carrot mixture. Mix thoroughly and heat for another minute until everything is warmed through.
4. Serve hot or at room temperature with toasted bread or your favorite crackers.

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Tips

• Dice the eggplant finely for a smoother, spreadable texture.
• Adding more oil as needed helps prevent the eggplant from drying out.
• Stir frequently to ensure even cooking and prevent burning.
• Let the spread rest for a few minutes before serving to allow flavors to meld.

Variations and Substitutions

• Swap salsa for diced tomatoes and a dash of red pepper flakes for a milder taste.
• Use roasted garlic instead of fresh for a deeper, sweeter flavor.
• Add a squeeze of lemon juice or balsamic vinegar for a hint of acidity.
• Stir in fresh herbs like parsley or cilantro for extra freshness.
• Try adding a dash of smoked paprika for a smoky depth of flavor.

FAQs

Q: Can I make this ahead of time?
A: Yes! It stores well in the refrigerator for up to 5 days. Just reheat or serve at room temperature.

Q: Can I roast the eggplant instead of sautéing it?
A: Absolutely! Roast halved eggplants at 400°F for 30-40 minutes, scoop out the flesh, and mix with the sautéed vegetables and salsa.

Q: What can I use instead of salsa?
A: You can use pureed roasted tomatoes, tomato paste diluted with water, or a mild marinara sauce.

Serving Suggestions

• Spread over toasted baguette slices or crackers.
• Serve as a dip with pita chips or fresh veggies.
• Use as a topping for grilled meats or roasted potatoes.
• Stir into pasta or rice for a flavorful twist.

Why You’ll Love This Recipe

• Simple ingredients with bold flavors.
• Naturally vegan and gluten-free.
• Great as an appetizer, snack, or side dish.
• Easy to customize with different seasonings and textures.
• Perfect for meal prepping and serving at gatherings!