Eggplant caviar is one of those nostalgic tastes that encapsulates the essence of summer, with its simplicity and freshness deeply etched in memory. When I was a child, the eggplants I remember had a smoky aroma, as they were roasted on the barbecue right after coming straight from the garden. This recollection hit me like a colorful flashback when I stumbled upon a bounty of eggplants at the market stalls. Without hesitation, I grabbed six of them and brought them home, knowing exactly what I was going to create.
Now that I live in an apartment and no longer have a barbecue in the backyard, I carefully made incisions in the eggplants and placed them on a baking tray, roasting them in the oven and turning them occasionally until the skins turned black. Once done, I removed them and let them cool until they were manageable. Using a knife, I peeled off the skins and collected the flesh in a sieve placed over a large bowl, allowing the juices to drain away. I then prepared the food processor and blended the eggplant flesh with finely chopped red onion, seasoning it with a pinch of salt. My mother prefers it this way—simple. Sometimes, that’s all you need. However, here are some ideas for those days when you crave something a bit different.
EGGPLANT CAVIAR WITH TAHINI AND POMEGRANATE
For an exotic twist on a summer night, I mixed the plain eggplant caviar with 3 tablespoons of tahini and 2 tablespoons of a blend of white and black sesame seeds, along with 2 tablespoons of cumin and a handful of finely chopped fresh coriander. After squeezing in some lemon juice and adjusting the seasoning, I crushed half a pomegranate with a wooden spoon to extract the seeds, allowing them to gently fall over the seasoned eggplant caviar. This joy unfolded around midnight, and I can swear that with the flavors gathered, this delight could last for 1001 nights.
LIGHT EGGPLANT CAVIAR WITH YOGURT AND LEMON
Inspired by Greek flavors, this ingredient combination is perfect for the sweltering days when many of us unintentionally become vegetarians. Light, simple, and refreshing: just the basic eggplant caviar mixed with Greek yogurt and freshly squeezed lemon juice. Finish it all off with some Greek olive oil and, if you prefer, a sprinkle of dried oregano or, if the summer isn’t hot enough, some smoked paprika.
CLASSIC EGGPLANT CAVIAR WITH MAYONNAISE AND GARLIC
On some days, we find comfort in familiar flavors that transport us through time and memories. This classic yet timeless eggplant caviar with mayonnaise and garlic strikes a balance between the simple version my mother loves and the more complex variations. For a truly classic touch, the mayonnaise must be homemade—especially since it’s so easy to make: using a blender, it takes just two or three minutes. I blended two egg yolks with two tablespoons of French honey mustard, gradually drizzling in oil while mixing continuously until fully incorporated. Then, I squeezed in lemon juice, mixed again, and seasoned with salt. I combined the plain eggplant caviar with the homemade mayonnaise and two crushed garlic cloves. To further enhance the taste of summer, I sliced a few tomatoes and picked some parsley from my balcony garden, placing them over the classic eggplant caviar. Sometimes, the joy of summer is truly homemade.
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