New This Month

Eggplant Caviar

Recipe photo courtesy of Anna Williams

An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.

Source: Martha Stewart Living, March 2001
Yield

Ingredients

Directions

Cook's Notes

Instead of cooking the eggplant over an open flame, you can use the oven: Place the eggplant in a shallow baking pan under the broiler. Broil, turning the eggplant every five minutes until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes.

Similar Recipes

Reviews

5
4
3
2
1
50
How would you rate this recipe?
50

I'm in the mood for:

{{mainDropdownTitle}}
  • breakfast
  • lunch
  • dinner
  • dessert
  • an appetizer
  • a cocktail
{{secDropdownPreword}} {{secDropdownTitle}}
  • that's eggy
  • that's fruity
  • that's hearty
  • that's healthy
  • that's simple
  • that's a smoothie
  • that's a casserole
  • that's off the beaten path
  • that's light
  • that's packable
  • that's speedy
  • that's warming
  • that's kid-friendly
  • that's comforting
  • that's quick
  • that's healthy
  • that's a sunday dinner classic
  • that's vegetarian
  • that's seasonal
  • that's chocolaty
  • that's an american classic
  • that's easy
  • that's fruity
  • that's salty and sweet
  • that's over the top
  • that's crowd pleasing
  • that's simple
  • that's for a cocktail party
  • that's a dip or spread
  • that's healthy
  • that's cheesy
  • that's shaken not stirred
  • that's bubbily
  • that's good for a crowd
  • that's ideal for brunch
  • that's seasonal
  • that's simple
  • that's artisanal
See Recipes