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Eggplant Caviar

By Calgary Farmers' Market

Roasted in the oven or thrown on the grill, this tapenade-style delight would be marvelous on quinoa, warm pasta, pita, or even as a vegetable dip.


  • Plenty of hungry party-goers


  • 2 small Graffiti Eggplants
  • 2 Garlic cloves, cut into slivers
  • 12 Kalamata olives
  • 1 cup of Flat Leaf Parsely, chopped
  • Sea Salt & Pepper
  • Olive Oil


  1. Use a knife to pierce half a dozen slits in each eggplant and stuff with the garlic slivers.
  2. Oil each eggplant and season with sea salt and pepper.
  3. Roast at 350°F, flipping them to prevent burning, until completely soft, about 45 minutes.  Set aside to cool completely.
  4. Halve the eggplants lengthwise and with a tablespoon, scoop out as much flesh as possible with the garlic cloves. 
  5. Put it all in a food processor or a blender, adding the olives, the juice and zest of one lemon, 2 tablespoons of olive oil, sea salt and freshly ground pepper to taste.
  6. Process until smooth.  Taste and adjust the seasoning to wow your family and friends.
  7. Dollop on fresh baguette; we prefer the bread grilled to give that crunch to balance out the silky eggplant. 


  • Younger, smaller eggplants which are sweeter are preferable. Regardless of the size, pick eggplants that feel heavy, have a smooth and shiny skin, and a stem-end “hat” that looks green and fresh.
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