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+ servings
Eggplant caviar

Get the Recipe: Eggplant Caviar

This eggplant caviar is easy to make from simple ingredients, including lots of vegetables. It's fantastic as a dip or a spread that's vegan and gluten-free.

Ingredients

  • 2 tbsp olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 large tomatoes, diced
  • 2 large carrots, peeled and chopped
  • 2 medium eggplants, diced
  • 2 medium zucchinis, diced
  • 2 tsp paprika
  • 1 tbsp sugar
  • 1 tsp salt

Equipment

  • Frying pan
  • Blender

Instructions 

  • Heat some olive oil in a large pan. Now, add the onion and garlic and cook until softened and fragrant over a medium heat, for around 5 minutes.
  • Add the tomatoes, carrots, aubergines, zucchini, paprika, sugar and salt. Continue cooking for a further 10-15 minutes, until fully softened.
  • Transfer the vegetables to a blender or food processor and blend on a low speed, until around 3/4 of the vegetables had been blended.
  • Serve immediately while warm, or leave to chill in the fridge.
Calories: 103kcal, Carbohydrates: 16g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Sodium: 314mg, Potassium: 651mg, Fiber: 6g, Sugar: 10g, Vitamin A: 3947IU, Vitamin C: 23mg, Calcium: 38mg, Iron: 1mg