| Total: | 27 min |
| Prep: | 2 min |
| Cook: | 25 min |
| Yield: | 10 servings |
Ingredients
- 1 medium, firm eggplant
- 1 clove garlic, cracked away from the skin
- 2 pinches ground allspice
- Coarse salt and black pepper
- 1 handful flat-leaf parsley tops
- A drizzle extra-virgin olive oil
- 1 whole grain baguette or other long crusty bread, sliced at bread counter
Instructions
- Preheat oven to highest setting, at least 500 degrees F.
- Cut 2 or 3 slits into whole eggplant. Place eggplant directly on the oven rack in the middle of the oven and roast the eggplant until it is tender, about 20 minutes. Keep the slits facing up so that the eggplant does not loose liquids as it roasts.
- The roasted eggplant will look like a flat tire when you remove it from the oven. Using a sharp utility knife, carefully peel skin away from eggplant flesh. Add cooked eggplant flesh and juice to food processor and combine with garlic, allspice, salt, and pepper and parsley. Pulse grind the eggplant into a paste, add a drizzle of olive oil. Transfer to a serving dish. The seeds of the eggplant will make the spread resemble caviar eggs, and so the name: poor man’s caviar.
- To serve, surround a bowlful of spread with crusty bread rounds.
- Tidbit: Mixed olives and selections of Italian sheep’s milk cheeses are suggested accompaniments to this menu to round out your buffet. They require no recipe or preparation and add something to the offering overall. Place them on the buffet near the eggplant caviar and bread.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 118 |
| Total Fat | 1 g |
| Saturated Fat | 0 g |
| Carbohydrates | 22 g |
| Dietary Fiber | 3 g |
| Sugar | 4 g |
| Protein | 5 g |
| Cholesterol | 0 mg |
| Sodium | 221 mg |
Reviews
This was a huge disappointment I have to say. It was very bland and I even tried to add a little extra salt. Yuck. The eggplant with allspice was a bad combination.
I was expecting so much more from this receipe. My husband and I both thought it was BLAND. It looked so nice when Rachael made it on the show. I put it in the fridge last night. So I’ll give it a second chance today
This was not a good recipe combination. Very bland.
I was so excited to try this recipe and so disappointed when I did. There seemed to have no substance to it; it felt like we were eating eggplant fluff. Maybe I overcooked the eggplant or didn’t get a “good” eggplant. Either way, won’t make this recipe again.
Great spread, got even better when chilled
I really enjoyed this spread. I roasted the garlic in the oven with the eggplant before blending together. It was a much mellower garlicky flavor.
I was looking forward to trying this recipe after having a similar spread at a Turkish restaurant. I followed the recipe exactly and when I realized that it didn’t have much flavor, I kept adding spices to jazz it up. Unfortunatly, nothing worked except the disposal.
This eggplant dish turns out to be better after a day or so in the fridge! I was concerned there weren’t enough ingredients to season the eggplant, but it turned out great. Many eggplant recipes turn out heavy, but this guy is LIGHT and so EASY to make! Try it, you’ll like it!
I was really tempted to add more garlic, but I stuck to the recipe and was really glad I did… Its very simple but the flavors really enhance one another. I love eggplant with everything, but my brothers and boyfriend also really enjoyed it. I served it with the baguette slices and also warmed brie… It tasted great alone or with the cheese. I am definitely going to make it again. We thought it would also be a great spread on a sandwhich!
I thought that this spread was great. I had left over eggplants from my garden and was wondering what to do with them, this recipe saved me from throwing them away. I actually was able to make this dish in less time than shown. They only thing I changed was I used garlic powder instead of a clove, didn’t have a clove so used the next best thing, and it turned out great. All of my farming buddies loved this and want me to give the recipe to thier wives.