Aubergine (Eggplant) Caviar with lemon and yogurt

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Eggplant caviar with lemon and yogurt

This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.

  • Prep Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 12


  • 4 large globe eggplants (aubergines) – around 1 kg (2lb) in weight in total
  • Garlic, 1 peeled clove
  • Juice of half a lemon
  • Extra virgin olive oil, 4 tablespoons
  • 1 tsp cumin seeds
  • 150g/2/3 cup creamy yogurt (Greek if possible)
  • A little paprika to decorate
  • Toasted bread, thinly sliced.


  1. Pre-heat your oven to 250º C (475º F)
  2. Make holes in the eggplant with a fork and place on a baking tray to roast.
  3. After 20 minutes roasting, begin to test with a fork to see if they are cooked. Depending on their size, the flesh will be cooked and soft in 20-35 minutes.
  4. Cut the eggplants in half lengthways and scoop out the flesh with a spoon.
  5. Put this in a container and blend (with an immersion blender) with the lemon juice, cumin, garlic and a good pinch of salt.
  6. Stir the yogurt into this mixture well.
  7. Stir the olive oil through this. Put into a serving dish and decorate with a sprinkling of paprika.

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