Eggplant Caviar

I’m headed off to Russia this week and in preparation I’ve been trying to acclimate myself to the food I’ll be eating while abroad. I learned to make one of my favorites: eggplant caviar. Here’s how I did it:



2 medium eggplants

1/2 cup olive oil

1 cup canned crushed tomatoes

1 tablespoon tomato paste

3 cloves garlic

1 teaspoon lemon juice

1 teaspoon Balsamic vinegar

1 tablespoon minced onion

1 teaspoon sugar


1. Preheat oven to 375˚. Quarter eggplants, drizzle with olive oil and roast 30 minutes with the garlic.

2. Cool, skin, and mash. Add the rest of the ingredients. Mash until smooth.

3. Chill several hours or overnight and serve with toasted points.