Recipe type: appetizer

Prep time: 5 min

Total time: 45 min

Serves: 2-3 cups of dip

Eggplant caviar is the perfect dip to spread over crackers or veggies for an easy and healthy appetizer!

Eggplants are a good addition to your diet for people at a high risk of bone degradation and osteoporosis. Eggplants have significant amounts of iron and calcium, which are integral to bone health and overall strength. It also contains potassium, which helps your body to absorb more calcium. Here’s to bone health!



3 or 4 Asian style eggplants

5 tbsp olive oil, divided

1 tsp kosher salt

1 bell pepper

3 cloves garlic

1 tsp balsamic vinegar

1/8 tsp ground black pepper


Preheat oven to 205 degrees C. Slice the eggplants in half, lengthwise. Score the cut side with a sharp knife (make X shapes). Line a sheet with foil and spread 2 tablespoons olive oil and salt on the bottom of the pan. Place eggplant cut side down on the foil lined pan, cook for 35 minutes, or until very soft. Remove from the oven and allow to cool. Once cool, use a spoon to remove inside flesh. Place eggplant flesh in a food processor.

While the eggplant is in the oven, roast the bell pepper. Coat the whole pepper with olive oil. Place whole pepper directly on the grates of a gas stove and roast over the open flame, flipping until all sides are blackened. Once blackened, place bell pepper in a bowl and cover with aplate to steam for a few minutes, until cooled. Once cool, peel off charred outer skin, discard the stem and seeds and place bell pepper flesh in a food processor.

Add minced garlic to the pepper and eggplant. Pulse until smooth. Transfer mixture to a large bowl and whisk in 3 tablespoons olive oil, balsamic vinegar, salt and pepper. Serve with crackers, celery slices or cucumber sticks. Enjoy!

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