Eggplant Caviar

Kathy J Ellis
Nov 24
2 min read

Updated: Nov 29

Silky and nutty with walnuts, lemon and garlic, is a simple dip, spread, or side to grilled and roasted dishes.

Way back in the 70s I worked my way through college as a sous chef at Chico Cheese and Charcuterie. It was a small place owned by Bill and Tom. I was their only employee. We had over 300 kinds of imported cheeses and house-made delicacies to go. This spread was very popular.

Origins of Eggplant Caviar

Eggplant caviar (often called melitzanosalata, baba ganoush, bakłażanowa ikra, or simply eggplant spread) appears in several culinary traditions across the Mediterranean, the Middle East, and Eastern Europe.

Mediterranean / Middle Eastern dishes like baba ganoush (Levant), and melitzanosalata (Greece) use roasted eggplant mashed with lemon, garlic, and olive oil. These versions typically include tahini or herbs and are served as classic mezze (small plates to share).

Eastern European Slavic and former Soviet cuisines feature a very similar spread called ikra (икра), literally "caviar," even though roasted eggplant has no resemblance to caviar - one of Russia's staples. Versions in Russia, Ukraine, Moldova, and the Caucasus often contain walnuts.

This roasted eggplant blended with walnuts, lemon, garlic, and parsley aligns most closely with Georgian and Moldovan styles, where walnuts are essential and give the dish its signature richness.

Ingredients

1 to 2 large eggplants
2 to 4 cloves of garlic
Zest of 1 lemon
Juice of 1 lemon
1 cup walnuts
1 tablespoon chopped parsley
Enough olive oil to make it creamy.

Instructions

I use my air fryer and my new favorite small appliance, a small blender, to make this spread.

These amounts are approximate, and you can adjust them to your tastes.

Roast the eggplant

Preheat the oven to 200°C (400°F). I use the air fryer. I use it for everything. My oven is where I store all my pots and pans.
Cut the eggplant in half and brush the cut sides lightly with olive oil.
In the oven: Place the halves skin-side down on a baking sheet and roast for 20 minutes, flip, then for another 10 minutes or until tender.
In the air fryer: Set at 200°C (400°F) and roast the eggplant for about 12 minutes. Check if it's fork-tender. It's not tender, continue cooking for 2 to 3 more minutes.

Cool and prepare

Remove from the oven and let cool. Once cooled, peel off the skin or scoop out the eggplant with a spoon.

Blend the ingredients

Place the roasted eggplant, garlic, lemon zest and juice, walnuts, and parsley in a blender or food processor. Blend to combine the ingredients and then slowly add olive oil until it's smooth.

Chill and serve

Transfer to a bowl or airtight container and refrigerate for a few hours (or overnight) to let the flavors meld.
Serve with crusty bread, crackers, or alongside steamed or roasted vegetables, potatoes, pork, or chicken.