Eggplant Caviar Dip

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!

Course Appetizer, dairy-free, gluten-free

Cuisine American

Keyword Eggplant Caviar Dip

Prep Time 10

Cook Time 45

Total Time 55

Servings cups

Calories 267kcal

Author Erin Antoniak

Ingredients

1 large eggplant
¼ cup olive oil divided
1 white onion diced
3 cloves garlic minced
2 ripe tomatoes deseeded + chopped
1 tsp. sea salt
½ tsp. black pepper
1 tbsp. hot sauce I used Tabasco
2 tbsp. honey
3 tablespoon apple cider vinegar
¼ cup chopped cilantro

Instructions

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.

Nutrition