Nutrition info - Recipes

Eggplant Caviar

There's nothing fishy about this eggplant caviar. Prepared with the popular purple vegetable, it's the ultimate appetizer for starting your feast out with healthy and hearty fare. Be sure to plant this recipe into your repertoire.

Eggplant Caviar


For 5 people

  • 1 large eggplant (about 1-1/2 lb.), unpeeled
  • 1/4 cup(s) chopped onion
  • 6 teaspoon(s) lemon juice
  • 1 teaspoon(s) olive or vegetable oil
  • 1 small clove garlic
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) TABASCO Pepper Sauce
  • 1 Sieved hard-cooked egg white (optional)
  • 1 lemon slices


Preheat oven to 350 degrees. Place eggplant in shallow baking dish. Bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel. Combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO Sauce in blender or food processor. Cover and process until peel is finely chopped. Add eggplant pulp. Cover and process just until chopped. Place in serving dish. Garnish with egg white and lemon slices, if desired. Serve with toast points.

Nutrition facts

  • Kcal: 64.04 kcal
  • Fibers (g): 3.44g
  • Sodium (mg): 260.47mg
  • Carbs: 8.74g
  • Fat: 2.92g
  • Saturated fat (g): 0.41g
  • Proteins: 1.92g