Lemony Eggplant Caviar

Lemony Eggplant Caviar
  • 4 servings
  • 0:15 Preparation
  • 1:00 Cooking
  • 2:15 Total Time


Add all
  • 2

    medium eggplants

  • juice of 1 lemon

  • 1 tsp.
    (5 mL)

    lemon zest

  • 6 Tbsp.
    (90 mL)

    olive oil

  • 2

    garlic cloves, crushed

  • 3/4 cup
    (190 mL)

    plain yogurt

  • Salt and freshly ground pepper to taste


Preheat oven to 300°F / 150°C.

Lay whole eggplants on a cookie sheet and bake for 45 minutes or until soft.

Take eggplants out of oven and cut in half lengthways.

Using a spoon, remove flesh and purée it in the food processor.

Pour purée into a large bowl and whisk in lemon juice and zest, olive oil and garlic.

Add yogurt and season with salt and pepper.

Whisk again and refrigerate for 1 hour before serving.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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© Société des alcools du Québec, 2007