Aubergine caviar—also known as eggplant caviar—is a silky, roasted vegetable dip with French and Mediterranean roots. In Gordon Ramsay’s version, charred aubergines are peeled and mashed or blended with aromatics, lemon juice, and extra virgin olive oil, creating a smoky, rich spread ideal for dipping or spreading on crostini.
2 large aubergines (eggplants)
2 garlic cloves, minced
2 tablespoons extra virgin olive oil, plus extra for drizzling
Juice of ½ lemon
Zest of ½ lemon (optional)
Salt and freshly ground black pepper, to taste
1 teaspoon ground cumin (optional, for warmth)
1 tablespoon chopped fresh parsley or coriander, for garnish
Toasted sourdough or crostini
Crudités (cucumber, carrots, radish)
Pita chips or flatbread
Roast the aubergines: Preheat oven to 220°C (430°F). Prick aubergines with a fork and place them directly on a baking tray. Roast for 35–40 minutes until the skins are charred and the flesh is soft. Alternatively, grill or char over an open flame for a smokier flavor.
Cool and scoop the flesh: Let the aubergines cool slightly, then cut them in half and scoop out the flesh into a bowl. Discard the skins.
Drain excess liquid: If needed, place the flesh in a sieve for a few minutes to remove extra moisture.
Mash or blend the aubergine: Use a fork for a rustic texture or a food processor for a smoother consistency. Stir in garlic, lemon juice, lemon zest, cumin (if using), and olive oil. Season with salt and pepper to taste.
Chill and serve: Let the mixture sit for 15–30 minutes to allow flavors to meld. Serve at room temperature or chilled, garnished with chopped herbs and a drizzle of olive oil.