Grilled Eggplant Caviar with Peppers and Tomatoes

Ingredients

• 1 piece Eggplant (medium, about 300 g)
• 2 pieces Green peppers (seedless, deseeded)
• 3 pieces Small tomatoes (cherry or cocktail type)
• 3 cloves Garlic cloves (crushed)
• 2 tablespoons Extra virgin olive oil (for cooking)
• ½ teaspoon Salt (or to taste)
• ¼ teaspoon Ground black pepper (or to taste)
• ½ teaspoon Sweet paprika (or smoked paprika)
• ¼ teaspoon Ground cumin (optional, adjust to taste)
• 2 tablespoons Fresh coriander (finely chopped)
• 1 teaspoon Lemon juice (fresh)
• 1 sheet Parchment paper (for the baking sheet)

Instructions

1. Prepare the vegetables

   Wash the eggplant, peppers and tomatoes. Trim the ends of the eggplant and prick it lightly with a fork.

   Time: PT5M

2. Grill the vegetables

   Place the eggplant, peppers and tomatoes on a sheet covered with parchment paper. Put under the oven's broiler at maximum temperature (≈250 °C) and cook about 25 minutes, turning regularly for even coloring.

   Time: PT25M

   Temperature: 250°C

3. Peel and chop

   Remove the charred skin from the eggplant, peppers and tomatoes (the skin comes off easily). Remove the seeds from the peppers, then finely chop the eggplant, peppers and tomatoes into small dice.

   Time: PT10M

4. Sauté the garlic

   Heat 2 tsp of olive oil in a pan over medium heat. Add the 3 crushed garlic cloves and sauté for 2 minutes until lightly golden.

   Time: PT5M

   Temperature: 180°C

5. Cook the grilled vegetables

   Stir the chopped vegetables into the pan. Add salt, pepper, paprika, cumin and stir. Cook 15‑20 minutes, stirring regularly until a compote-like consistency is reached.

   Time: PT20M

   Temperature: 180°C

6. Aromatic finishing

   Remove from heat, add the chopped fresh coriander and lemon juice. Mix quickly so the aromas stay fresh.

   Time: PT2M

7. Serve

   Transfer the eggplant caviar to a serving bowl. Serve cold or at room temperature with toasted bread or crackers.

   Time: PT5M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

12 g

Fat

8 g

Fiber

4 g

Ingredient Substitutions

• Instead of Eggplant: zucchini
• Instead of Green peppers: red peppers, yellow peppers
• Instead of Small tomatoes: cherry tomatoes
• Instead of Garlic cloves: garlic powder
• Instead of Extra virgin olive oil: sunflower oil
• Instead of Sweet paprika: sweet pepper
• Instead of Ground cumin: ground coriander
• Instead of Fresh coriander: dried coriander
• Instead of Lemon juice: lime juice

Equipment Needed

• Baking sheet
• Parchment paper
• Oven (broiler function)
• Kitchen tongs
• Chef's knife
• Cutting board
• Heavy-bottomed pan
• Wooden spatula
• Serving bowl
• Measuring spoon (optional)

Critical Steps — Do Not Skip

• Grill the vegetables until the skin is well charred
• Peel the burnt skin without burning yourself
• Cook the vegetables until a compote texture is achieved, otherwise the dip will be too liquid

Chef Tips from the Video

• Use a very hot oven broiler for quick charring
• Add a pinch of Espelette pepper for a mild heat

Troubleshooting

Storage

Refrigerator: Store in an airtight container, up to 5 days

Freezer: Not recommended, texture deteriorates

Room temperature: Can stay at room temperature for a maximum of 2 hours

Make-Ahead Tips

• Grill the vegetables the day before and keep in the refrigerator
• Prepare the full dip 1 day ahead, it improves with time