Eggplant Caviar On A Persian Cucumber Recipe
Make Eggplant Caviar On A Persian Cucumber Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Eggplant Caviar
Cucumber Bases & Garnish
Method
Eggplant Caviar
- 1
Roast the eggplant
Preheat the oven to 220°C (425°F). Prick the eggplant several times with a fork to prevent bursting. Place on a rimmed baking sheet lined with foil. Roast for 30–40 minutes, turning once, until the skin is charred and the flesh is very soft. Remove from oven and let cool until easier to handle (10–15 minutes).
- 2
Scoop and drain
Slice the cooled eggplant lengthwise and scoop the softened flesh into a fine-mesh sieve or colander set over a bowl. Let it drain 10 minutes; press gently with a spoon to remove excess liquid. This concentrates flavor and prevents watery caviar.
- 3
- 4
Combine and season
Add the drained eggplant flesh to the skillet with the onions and cook 3–4 minutes, stirring, to incorporate flavors and evaporate any remaining moisture. Stir in the diced tomato and cook 2 minutes until warmed. Remove from heat and stir in lemon juice, red wine vinegar, smoked paprika, ground cumin, salt, black pepper, red pepper flakes (if using), and 1 tbs minced parsley. Taste and adjust salt, acidity (more lemon or vinegar), or spice.
- 5
Cucumber Bases & Assembly
- 6
Prepare cucumbers
Wash the Persian cucumbers and pat dry. Slice into 1/3-inch (8 mm) rounds. If rounds wobble, trim a thin slice off one side to create a flat base so they sit level on a platter.
- 7
Top with eggplant caviar
Using a spoon, place about 1 to 1.5 tablespoons of eggplant caviar on each cucumber round, smoothing or leaving a slight rustic mound. Arrange on a serving plate.
- 8
Garnish and serve
Sprinkle the tops with the remaining minced parsley or dill, and toasted sesame seeds if desired. Finish with a very light drizzle (about 1 tsp total) of extra-virgin olive oil over the assembled bites. Serve immediately as an appetizer or chilled within 2 hours.