Eggplant Caviar

Prep Time: 10 min

Cook Time: 20 min

Total Time: 30 min

Servings: 6


  • 2 eggplants (about 1 lb each)
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1/4 cup minced green onions
  • 1 clove garlic (or 1 shallot or 2 green onions), minced
  • 2 tsp lemon juice
  • 1/2 tsp dried basil
  • 1/4 tsp freshly ground pepper


    • Preheat oven to 400°F. Cut eggplants in half lengthwise; place, cut sides down, on bakng sheet; bake for 20 minutes or until they are fork-tender.
    • Let eggplants cool slightly; scoop out pulp into blender. Purée pulp; spoon into bowl. Stir in oil, green onions, garlic, lemon juice, basil and pepper. Serve at room temperature or refrigerate for 1 hour before serving.

    Tip: Serve with your favorite crackers or toast.

    Recipe provided by The Low Cholesterol Olive Oil Cookbook