Today is the day for eggplant caviar recipe! May be you already know about eggplant caviar recipe but each area of the world makes it according to the local traditions. Mine is greatly influenced by Frenchie and Provencal cooking, of course! Eggplant caviar is part of our festive events and be sure that on those days, eggplant caviar comes with anchovy tapenade and black olives tapenade at home!

So, stop once industrial appetizers and try home made eggplant caviar. It’s so light, healthy, easy and quick to cook! I heard that first, eggplant caviar was a Russian recipe for poor people. We use to eat it in South of France, probably because we grow many eggplants, tomatoes and olive trees…

We use to eat it cold as an appetizer spreading it on bread or croûtons or to use it  hot as a pasta seasoning or to give something amazing to a salad dressing.

preparation time eggplant caviar recipe

Ingredients (6 servings)

  • 2 Medium eggplants
  • 2 Garlic cloves
  • 15 Gr Pitted black olives
  • 30 Ml Olive oil
  • 1 Handful powdered thyme
  • 1 Lemon
  • 80 Gr Tomato puree
  • Salt
  • Pepper


  1. Cut ends of eggplants
  2. Turn oven grill on and place eggplants in a baking dish for 30 minutes. Turn them with oven glove every 10 minutes
  3. Peel garlic clove and cut each into 4 pieces
  4. Squeeze lemon and strain juice
  5. Once cooled down, divide eggplants lengthwise in 2 and remove pulp with a spoon. If pulp is too watery, strain it for a while
  6. Place eggplant pulp, garlic, olives, tomato puree, lemon juice, thyme and olive oil in bowl of electric mixer and mix until smooth
  7. Add pepper and salt as taste and stir before serving