Eggplant Caviar

Filed under Appetizers and Dips Live Well Recipes on Mar 12 12 by

This eggplant caviar recipe was passed down to me by a neighbor. She and her husband cared for a large garden every summer. Produce such as eggplants and peppers were always growing faster than they could keep up with. This was her “go-to” recipe to use up the garden vegetables. For my own twist, I’ve added two tablespoons of pine nuts. Even those who don’t care for eggplant or green pepper have raved about this when used as a cold dip with crackers or pita.

Eggplant CaviarYou will need:

  • 2 tbsp olive oil
  • 1 small-medium eggplant, peeled and diced
  • 1 large green pepper, chopped (3/4 cup)
  • 2 medium onions, chopped (1 cup)
  • 2 tbsp tomato paste
  • 1 tsp sugar
  • 1 ½ tsp salt
  • ¼-1/2 tsp freshly ground black pepper
  • 1 tbsp lemon juice
  • 2 tbsp pine nuts (optional)


  1. Peel and dice the eggplant and onions, and dice the green pepper.
  2. Heat olive oil in large non-stick skillet over low heat. Add eggplant, green pepper, and onions and sauté for 20 minutes, stirring frequently.
  3. Mix in tomato paste, sugar, salt, and black pepper, and cook 10 minutes longer.
  4. Remove from heat and add lemon juice and pine nuts. Blend well.
  5. Dip can be served warm or cold.

Serving Suggestions:

Enjoy eggplant caviar as a topping on triscuits, tortilla chips, or mini whole grain pitas!

View all posts by

Lindsey Fessel
Lindsey is a recipe blogger for The You Are Project. She completed her marketing degree at Rowan University. Lindsey's recipes demonstrate how to include healthy foods in one's diet in an easy and delicious way.