Spicy Eggplant caviar with pita crisps recipe

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I usually plant four or five varieties of eggplant/aubergines a year, from the slender Asian varieties to the larger globes, in a rainbow of colors ranging from creamy white to vermilion to the deepest purple. This vegetable is practically its own food group in Mediterranean cuisine, and is fantastic for food and wine pairing, as its rich flesh and creamy texture work with both white and red wines.

If your eggplant/aubergine has a lot of large seeds, remove them after roasting. Sun Gold tomatoes add sweetness and vibrant color to the dip, and parsley adds a fresh component. A sparkling wine from Mendocino is a nice surprise with this creamy dish, and a good companion to the crisp pitas.

  • Yield: 6 Servings


  • 1 globe eggplant aubergine, halved lengthwise
  • 1 small garlic clove, finely chopped
  • ½ tsp ground cumin
  • 8 Sun Gold cherry tomatoes, halved, or regular cherry tomatoes, quartered
  • 1 tsp finely chopped fresh flat-leaf parsley
  • ½ tsp salt
  • ¼ tsp freshly ground pepper
  • 1 tbsp extra-virgin olive oil
  • Pita Crisps for serving
Pita Crisps
  • 3 pita breads
  • 2 tbsp extra-virgin olive oil
  • 1 small garlic clove, finely chopped
  • ¼ tsp salt
  • ⅛ tsp freshly ground pepper
How to Make It
  1. Preheat the oven to 400°F/200°C/gas 6. Generously oil a baking sheet/tray. Place the eggplant/aubergine, cut side down, on the prepared pan and roast until soft, about 45 minutes. Remove from the oven, let cool, and peel off the skin. Finely chop the eggplant/aubergine and transfer to a medium bowl. Add the garlic, cumin, tomatoes, parsley, salt, pepper, and olive oil and stir gently to combine. Transfer to a serving bowl and serve, accompanied with the pita crisps.
  2. Pita Crisps
  3. Preheat the oven to 350°F/180°C/gas 4. Separate the pitas horizontally into two rounds, then stack and cut into 8 wedges. Place the pita wedges in a single layer on a baking sheet/tray. In a small bowl, whisk together the olive oil, garlic, salt, and pepper. Brush the wedges with the garlic oil. Bake for 10 minutes, or until crisp and golden brown. Remove to a wire rack/cake cooler and let cool.

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