Eggplant Caviar Dip puts a spin on typical chip-dunking snacks. Using hot sauce, honey, and even apple cider vinegar, this caviar-less dip tastes decadent, gourmet, and oh so delicious. Serve it up as a snack, app, or side!
Not your average dip recipe
Dip recipes are always crowd pleasers. That’s just a fact! This one is no exception. I mean, I for one was hooked from the very first bite!
This recipe uses a unique blend of ingredients to create a flavor that is caviar-esque but doesn’t actually contain caviar. Instead, the main ingredient is actually eggplant, my fave versatile veggie!
Take the eggplant and combine it with tomatoes, onions, and a bunch of flavor ingredients, and you have a delicious, savory dip on your hands. Who knew?!
Paired with crackers, chips, or whatever you’d like, this is certainly a dish to remember. It can be used as a snack, appetizer, or side dish. I promise that just like I was, you’ll be hooked from the first bite!
Eggplant dip ingredients
This caviar-less eggplant dip uses a wide variety of flavorings to create a unique flavor that’s absolutely to die for. We will mix in white onion and tomatoes for a veggie fest, and we’ll add hot sauce, honey, and even apple cider vinegar for an unforgettable taste. Here’s everything you’ll need:
- Olive oil (divided)
- White onion (diced)
- Garlic (minced)
- Tomatoes (deseeded and chopped)
- Sea salt
- Black pepper
- Hot sauce (I used Tabasco)
- Apple cider vinegar
- Chopped cilantro
Tools used to make this easy dip recipe
When it comes to kitchen tools, nothing out of the ordinary is needed for this eggplant recipe. Grab your baking sheet, foil, and a few mixing and chopping tools, and you’ll be ready to groove!
- Baking sheet
- Aluminum foil
- Large mixing bowl
- Mixing utensil
- Cutting board
- Measuring tools: 1/2 tsp, 1 tsp, and 1 tbsp
How to make eggplant caviar dip
Cooking eggplant is simple, and cooking eggplant caviar dip is even simpler! This recipe comes together in less than one hour and is an easy go-to party favorite. Start by baking the eggplant and prepping the ingredients and flavorings, and then just mix! Within no time at all, your new favorite dip will be ready to enjoy.
To start, preheat the oven to 400 degrees Fahrenheit. Place the whole eggplant on a baking sheet lined with aluminum foil and bake for 45 minutes.
Once ready, remove from the oven and let cool completely.
Heat 2 tbsp of the olive oil and sauté the onion and garlic for 3 to 4 minutes.
Add chopped tomatoes to a bowl and sprinkle with salt. Let sit for 15 minutes and then drain excess liquid from bottom of bowl.
Stir everything together and let it sit.
Next, peel the skin off of the eggplant. Mince the peeled eggplant by hand into small diced chunks, getting rid of any extra seedy parts. Some seeds are okay.
Add eggplant to the bowl and stir until everything is combined. Taste test and add more spices as desired.
Feel free to eat right away, or let it chill in the fridge for a bit. Keep refrigerated for up to 5 days.
Eggplant dip tips & tricks
From ingredient swaps to storing, here’s everything you need to know.
Can I use red onion?
Sure thing! Though I like white in this recipe, red (or yellow) will work just as well. It just depends on what type of flavor you want it to have! Feel free to chop up your preferred kind and have at it.
How do you serve this recipe?
The world of serving is your oyster! Enjoy this dip however you’d enjoy any other; options include crackers, tortilla chips, pita slices, etc.!
How should eggplant caviar dip be stored?
This dish can be kept in the refrigerator for up to 5 days.
Pro tip: It always tastes the best on day two! It’s enough time for the flavors to set, but still nice and fresh,
More flavorful dips to try
Why stop here? Dips are always a crowd pleaser, so serve up some options! Here are four more delicious ideas to choose from. Perfect for dipping, but even better for satisfying savory cravings.
- Healthy Seven Layer Dip
- Easy Avocado Feta Dip
- Healthier Buffalo Chicken Dip
- Healthy Tzatziki Sauce Recipe
- 1 large eggplant
- 1/4 cup olive oil (divided)
- 1 white onion, diced
- 3 cloves garlic, minced
- 2 ripe tomatoes, deseeded + chopped
- 1 tsp. sea salt
- 1/2 tsp. black pepper
- 1 tbsp. hot sauce (I used Tabasco)
- 2 tbsp. honey
- 3 tbsp apple cider vinegar
- 1/4 cup chopped cilantro
- Place the whole eggplant on a baking sheet lined with aluminum foil and bake for 45 minutes at 400F degrees.
- Take out and let cool completely.
- Heat half the olive oil and saute the onions and garlic for 3 to 4 minutes. Turn off heat and set aside.
- Add chopped tomatoes to a bowl and sprinkle with salt. Let sit for 15 minutes and then drain excess liquid from bottom of bowl.
- To tomatoes, add onions and garlic, then add the salt, pepper, hot sauce, honey, apple cider vinegar, cilantro, and rest of olive oil. Stir together and let sit.
- Peel skin off eggplant and discard. Mince the eggplant by hand into small diced chunks, getting rid of any extra seedy parts. Some seeds are okay.
- Add eggplant to the bowl stir until everything is combined. Taste test and add more spice as desired.
- This dip gets better as it sits in the fridge but can be eaten right away! Store in fridge for up to 5 days.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂