Poor Man’s Caviar

IMG_9212Another great nom nom paleo recipe.  This is a traditional Ukrainian dish makes for a wonderful topping to your favorite grilled meat.


1 large eggplant

6 garlic cloves, unpeeled

1 tablespoon ghee

1/4 cup parsley


Freshly ground black pepper

1 tablespoon balsamic vinegar

2 tablespoons extra virgin olive oil

1/2 teaspoon red pepper flakes


1.) Preheat the oven to 400 degrees F

2.) Stab the eggplant all over with a paring knife, about a 1/2 inch deep, 40 times.

3.) Place the garlic on a 12 inch square of aluminum foil.  Put garlic and ghee in the middle, then wrap up like a little pouch.

4.) Place the garlic packet and eggplant on a foil lined rimmed baking sheet and put it in the oven.

5.) Bake for 45 minutes to one hour, flipping once at the halfway point.

6.) Take the eggplant and garlic packet out of the oven when the eggplant is mushy.  Set aside and let cool.IMG_9204

7.) While that all is cooling, chop/mince up the parsley and be sure to remove the stems.

8.) Once the eggplant is cool enough to handle, cut it open lengthwise.  Now remove the skin, and cut off the stem end.IMG_9205

9.) Put the eggplant in a large mixing bowl.  Using two folks, shred and mash the soft inners.IMG_9207

10.) Open up the garlic pouch.  Peel the papery skins off the cloves, and squeeze the roasted garlic into the bowl of mashed eggplant.  Season with salt and pepper for taste. Add balsamic vinegar, olive oil, parsley and pepper flakes and stir everything together.

11.) Continue to mash until caviar takes on a chunky dip consistency.

12.) Transfer to a serving bowl and enjoy.

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