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.
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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!
Italian Eggplant dip recipe (Caviale di melanzane)
- 2 eggplant medium
- 1 teaspoon salted capers
- ¼-1/2 red chili
- ½ garlic clove peeled
- 1 teaspoon fresh parsley
- 1 teaspoon fresh mint
- 1 tablespoon basil
- 6-8 grinds pepper
- 1/2 teaspoon salt
- 1 tablespoon extra-virgin olive oil
Preheat the oven to 180°C (350°F).
Place the eggplant on a parchment paper lined tray and bake it for 50-60 minutes.
Peel it and blend the pulp with all the other ingredients.
Dip or spread.
Yes, it’s done!
Dip, spread, season!