Chubby Pita Caviar Service Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Slice and oil pitas

Cut each small pita in half to make pockets or leave whole for rounds. Brush both sides lightly with 3 tablespoons extra-virgin olive oil, then sprinkle evenly with 1 teaspoon sea salt and 1 teaspoon smoked paprika.

Arrange pitas in a single layer on the prepared baking sheet and bake for 8–10 minutes, until crisp and golden at the edges. Remove and cool slightly; keep warm or serve at room temperature.

Roast the vegetables

Preheat the broiler (or keep oven at 400°F). Prick the eggplant several times with a fork and place on the baking sheet. Roast the eggplant under the broiler or in the oven for 20–30 minutes, turning occasionally, until the skin is blackened and the flesh is very soft. At the same time, halve the cherry tomatoes and dice the red bell pepper and zucchini into 1/4-inch pieces. Toss bell pepper and zucchini with a teaspoon of olive oil and a pinch of salt and roast for 12–15 minutes until tender and slightly caramelized. When eggplant is done, set aside to cool.

Scoop and drain eggplant

When the eggplant is cool enough to handle, split it open, scoop the flesh into a fine mesh sieve over a bowl and let it drain 10 minutes to remove excess liquid. Press down gently with a spoon to extract moisture. Transfer drained eggplant to a medium mixing bowl and roughly chop or mash to desired 'caviar' texture (small pearly pieces rather than puree).

Prepare aromatics and mix

Finely mince the shallot and garlic. Add the roasted zucchini, roasted bell pepper, halved cherry tomatoes, minced shallot and garlic, 2 tablespoons chopped capers, and diced cornichons to the eggplant. Add 3 tablespoons chopped parsley and 2 tablespoons chopped dill.

Dress the mixture

To the vegetable mixture add the zest of 1 lemon and 2 tablespoons of lemon juice, 4 tablespoons extra-virgin olive oil, 1 teaspoon white balsamic or red wine vinegar, 1 teaspoon Aleppo pepper (or crushed red pepper), 1 teaspoon freshly ground black pepper and 1 teaspoon sea salt. Gently fold everything together to combine. Taste and adjust seasoning — add more lemon, salt or oil to reach a bright, balanced flavor. Rest the mixture at room temperature for 15–20 minutes to meld flavors.

Optional smoke or sea flavor

If using smoked salmon, chop half into small ribbons and fold a few pieces into a portion of the caviar mixture for a briny twist; reserve remaining slices for garnishing individual pitas.

Spread 1–2 tablespoons of labneh or thick Greek yogurt onto each toasted pita half or round as a creamy base. Spoon 2–3 tablespoons (or more to preference) of the chubby caviar mixture on top of the labneh to create a mound that resembles caviar pearls.

Top some pitas with a thin slice of smoked salmon and garnish with a dill sprig. Drizzle each finished pita with a little extra-virgin olive oil (about 1 tsp per pita) and finish with a light squeeze of lemon if desired.

Arrange pitas on a serving platter, sprinkle any leftover chopped parsley and dill over the platter, and serve immediately so pitas remain crisp. Offer lemon wedges alongside.