Eggplant dip recipe from Sicily with capers, chili, and fresh herbs.
Italians call this roasted eggplant dip “caviar” because traditionally you mash, not blend, the eggplant, so the seeds are still visible and look like caviar pearls.
You can use this Italian eggplant dip to serve raw vegetables, to season pasta, or to spread it on hot, toasted bruschetta.
This is a Mediterranean eggplant dip without tahini, only olive oil, herbs, and spices.
Let’s see how to make this healthy eggplant dipping sauce!
Eggplant dip recipe (Caviale di melanzane)
- 2 medium eggplant
- 1 teaspoon of salted capers
- ¼-1/2 red chili
- ½ garlic clove peeled
- 1 teaspoon of fresh parsley
- 1 teaspoon of fresh mint
- 1 tablespoon of basil
- 6-8 grinds of pepper
- 1/2 teaspoon of salt
- 1 tablespoon of extra-virgin olive oil
Preheat oven to 180°C (350°F).
Place the eggplant on a parchment paper lined tray and bake them 50-60 minutes.
Peel them and blend the pulp with all the other ingredients.
Yes, it’s done!
Dip, spread, season!