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Eggplant caviar

Eggplant caviar

Appetizers

A delicious Greek dish made with eggplant, perfect as an appetizer or as a sauce. Easy to make and alcohol-free.

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Recipe from CTHOE, MediaWiki default, NikiWiki and 3 other contributors (KochWiki), adapted by Recette de cuisine ·

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This eggplant caviar is a Greek adaptation of the traditional Ottoman recipe. It can be enjoyed as an appetizer, as a main course, or as a sauce or dip.

Ingredients and directions

  • Prep time45 min
  • Cook time—
  • Total45 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodcut
  • Estimated cost$4.89 $4.89 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

1 people
  • $3.50
  • $0.33
  • $0.03
  • $0.17
  • $0.80
  • $0.02
  • $0.03
  • $0.01

Prices from US supermarkets for 7 of 8 ingredients; Belgian prices for the rest.

Directions

  1. Cut the eggplants in half, scoop out the flesh with a spoon, and finely chop it. ≈ 8 min
  2. Peel the tomatoes and chop them into small pieces. ≈ 8 min
  3. Peel and finely chop the garlic. ≈ 8 min
  4. Peel the Allium ascalonicum and finely chop them. ≈ 8 min
  5. Thoroughly mix all the vegetables together and season with salt and pepper. ≈ 4 min

The bill

Eggplant caviar

  • 2 eggplants$3.50
  • 2 Allium ascalonicum$0.33
  • 1-2 cloves of garlic$0.03
  • A tomato pulled up from the ground$0.17
  • 0.1 liter of extra virgin olive oil$0.80
  • 1 tablespoon of white vinegar$0.02
  • Freshly ground black or white pepper$0.03
  • salt, or coarse salt from the sea$0.01

Total$4.89

that's $4.89 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 2 eggplants
  • 2 Allium ascalonicum
  • 1-2 cloves of garlic
  • A tomato pulled up from the ground
  • 0.1 liter of extra virgin olive oil
  • 1 tablespoon of white vinegar
  • Freshly ground black or white pepper
  • salt, or coarse salt from the sea

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