Eggplant Caviar on Grilled Bread

eggplant caviar

Last summer the eggplant chapter of Chez Panisse Vegetables treated me kindly, introducing me to a favorite pasta recipe as well as a most-delicious gratin with tomatoes and onions. And with this eggplant “caviar,” a mash-up of roasted eggplant, fresh parsley, and macerated shallots and garlic, the chapter just seems to keep on giving.

In each of these recipes, eggplant is roasted (as opposed to fried), which requires minimal oil, allowing the eggplant’s sweet flavor to really shine. And after a gentle mashing with a fork, the eggplant’s flesh becomes creamy, a perfect consistency to whip into a spread to spoon over grilled bread. Here, shallots and garlic that have soaked in vinegar add both sweetness and bite without taking over, but I imagine eggplant can hold its own in the presence of even stronger flavors — anchovies, olives, and roasted peppers come to mind.

With eggplant season peaking, now is the time to experiment. And for you eggplant lovers in particular — I know eggplant can be polarizing — get roasting.

eggplant caviar on grilled bread

eggplant, parsley & shallots

eggplant, ready for the oven

shallots & garlic macerating in vinegar

shallots & garlic macerating in vinegar

roasted eggplant

mashing the roasted eggplant

Eggplant Caviar on Grilled Bread
Source: Chez Panisse Vegetables
Serves 4 or more as an appetizer

1 large globe eggplant (I used about 1.5 (half of one was no bueno))
kosher salt and freshly ground pepper
olive oil
2 shallots
balsamic or red wine vinegar (I used white balsamic)
1 clove garlic
1/4 cup finely chopped parsley or cilantro*

*I went with parsley, but I over did it a little, an effort, I believe, to brighten up the spread, which truth be told doesn’t look so appetizing without the fresh herbs. The spread tastes incredibly delicious without any herbs, so just be sure to finely chop the herbs, and use as much or as little as you like.

1. Preheat the oven to 375ºF.

2. Peel the eggplant and cut into 1-inch cubes. Place the eggplant in a baking dish, season liberally with salt and pepper, and toss with a generous drizzle of olive oil. Sprinkle with a few tablespoons water, cover tightly with foil, and bake in the oven for 30 to 40 minutes, until very soft.

3. While the eggplant is baking, peel and dice the shallots very fine. Let them macerate for at least 10 minutes in about 2 tablespoons of the vinegar. (I let them macerate the whole time the eggplant was roasting.) Peel and mince the garlic and add it to the shallots and garlic. When the eggplant is done, remove the foil, add the shallot and garlic mixture to the pan (or transfer it all to a separate bowl) and mash it all together with a fork. Let it cool to room temperature.

4. Stir in the chopped parsley or cilantro (or a combination of both) and adjust seasoning. Add additional olive oil and vinegar to taste (I didn’t have to add either). Serve on grilled bread.

grilled bread


  1. says

    Hard to beat this, what’s not to love as far as eggplant goes?! Love the look of the chargrilled bread to accompany it too – what a tasty little lunch. You’ve inspired me to add eggplant to my market shopping list this week!

  2. Flinger says

    I love this idea…especially with the anchovies. I am going to serve it at an engagement party I am throwing for a friend this weekend. PS Happy Belated Birthday! Hope to see you soon 😉

  3. Liz says

    This would be delicious with your piadine and other flatbreads you’ve written about on your blog. I love the fact that you roast rather than fry. Eggplant is such a sponge, especially in a frying pan!

  4. Joe says

    Just made your eggplant caviar for my wife’s birthday. I’m serving it with a little mint mixed in and some burrata on a flatbread.I think she’ll be very pleased!

  5. says

    I’m definitely on team eggplant, I’m amazed how many people don’t take to it though! This looks truly wonderful, and no fuss. I’m going to subtly email this page over to Shaun and see if he’d make this for me on one of my late work-nights.

    • says

      Kelsey, it is truly no fuss. You could eat it for dinner with a hunk of bread and need nothing more. I hope Shaun does treat you to this one night. Love your site, by the way. So beautiful in every which way.

  6. Lydelle says

    I’m certainly going to be trying this either tonight or tomorrow evening. I’ve been a big carnivoire since I was a kid but found that eggplant is a great alternative in helping me to transistion into a healthier eating habit. However, I can certainly see this recipe working with (and if I do eat beef now) grass fed beef. Anyways, glad that I found your blog.

  7. says

    I am going to try and make this next week. I love eggplant but the problem is you usually have to use soo much oil when you cook it. I am pleased that the eggplant is baked no fried.

  8. Yen-Ning says

    I finally made this today! We were out of bread so I put it on crackers. It was delicious! I used to hate eggplants. I started to like them because of baba ganoush. Now I love eggplants. Thanks to your great recipe!

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