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–+ servings

Eggplant Caviar

from Oh My Veggies
This eggplant caviar is easy to make from simple ingredients, including lots of vegetables. It's fantastic as a dip or a spread that's vegan and gluten-free.
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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8

Equipment

  • Frying pan
  • Blender

Ingredients 
US Customary - Metric

  • 2 tablespoon olive oil
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 3 large tomatoes, diced
  • 2 large carrots, peeled and chopped
  • 2 medium eggplants, diced
  • 2 medium zucchinis, diced
  • 2 teaspoon paprika
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instructions

  • Heat some olive oil in a large pan. Now, add the onion and garlic and cook until softened and fragrant over a medium heat, for around 5 minutes.
  • Add the tomatoes, carrots, aubergines, zucchini, paprika, sugar and salt. Continue cooking for a further 10-15 minutes, until fully softened.
  • Transfer the vegetables to a blender or food processor and blend on a low speed, until around ¾ of the vegetables had been blended.
  • Serve immediately while warm, or leave to chill in the fridge.

Nutrition (estimated per serving)

Calories: 103kcalCarbohydrates: 16gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 314mgPotassium: 651mgFiber: 6gSugar: 10gVitamin A: 3947IUVitamin C: 23mgCalcium: 38mgIron: 1mg
Course: Side Dish, Snack
Cuisine: Russian, Vegan
Diet: Vegan, Vegetarian
Keyword: aubergine, carrots, earth of maria, eggplant, tomatoes, zucchini
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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