Discover the Easiest Way to Make Restaurant-Quality Lebanese Eggplant Caviar!

Smooth, creamy texture with a delicious smoky flavor… Eggplant caviar is by far your favorite mezze. You might visit a Lebanese restaurant just for this dish! You’ve tried making it at home several times, but sadly, it never tastes as good. The flesh of the eggplants is hard to separate, and on the plate, the texture is often more liquid and far less silky than hoped for. You’ve tried all possible cooking methods: baking in aluminum foil, cutting in half and grilling on the barbecue… Despite your efforts, the results aren’t there. Don’t hang up your apron just yet: a chef has shared a technique for making eggplant caviar as good as any restaurant’s. It’s much simpler than you might think!

“See how the flesh just peels off by itself!“, exclaims Chef Pierre Chomet on Instagram. In this video produced by Fou de cuisine, the former contestant of Top Chef (season 12) shows how he prepares eggplant caviar in his restaurant.

Here, the chef doesn’t bother peeling or cutting the eggplants. He doesn’t wrap them in foil nor does he prick them before cooking… “We don’t cut them, we don’t prick them, we do nothing!“, the chef insists. To extract their pulp, he places the whole eggplants in an oven preheated to 430°F and lets them cook for about 50-55 minutes. Only after this cooking does he cut them in half lengthwise. He then scoops out the flesh with a spoon and, just before blending, he takes an extra step: he strains it through a sieve to remove excess cooking water. “That’s the key to preventing the caviar from being too runny!“, he shares. Then, he puts everything into the bowl of his mixer and blends it with a finely chopped shallot and two anchovies to add a touch of saltiness. The taste verdict? It’s incredibly addictive and the texture is perfect…

And there you have it, the secret is in your hands! No more overly watery eggplants or caviar that doesn’t hold together. With this incredibly simple method, you no longer need to rush to the Lebanese restaurant to enjoy that melt-in-your-mouth texture and irresistible smoky taste. You have all the keys to impress your guests (or just indulge alone, no judgment). So, get to your oven… and let homemade eggplant caviar become your new specialty!