Eggplant Caviar ~ Creamy roasted eggplant dip with roasted bell pepper, garlic, basil, balsamic, and olive oil. ~ SimplyRecipes.com

Eggplant Caviar ~ Creamy roasted eggplant dip with roasted bell pepper, garlic, basil, balsamic, and olive oil. ~ SimplyRecipes.com

This Baba Ganoush recipe is a favorite vegetarian dip & spread made of roasted eggplants, tahini and garlic from chef David Lebovitz.

Baba Ganoush

This Baba Ganoush recipe is a favorite vegetarian dip & spread made of roasted eggplants, tahini and garlic from chef David Lebovitz.

Eggplant Caviar ~ Creamy roasted eggplant dip with roasted bell pepper, garlic, basil, balsamic, and olive oil. ~ SimplyRecipes.com

Eggplant Caviar ~ Creamy roasted eggplant dip with roasted bell pepper, garlic, basil, balsamic, and olive oil. ~ SimplyRecipes.com

Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche : Upgrade an average potato into an elegant appetizer with Valerie's eggplant caviar. A dollop of creme fraiche and a pinch of black sesame seeds on top add a polished finishing touch.

Valerie Bertinelli's Perfect Party Recipes

Roasted Baby Potatoes with Eggplant Caviar and Creme Fraiche : Upgrade an average potato into an elegant appetizer with Valerie's eggplant caviar. A dollop of creme fraiche and a pinch of black sesame seeds on top add a polished finishing touch.

Eggplant Caviar

Eggplant Caviar

A smoky Eggplant Caviar recipe, a terrific spread for appetizers or entertaining. From the food blog of cookbook author David Lebovitz.

Eggplant Caviar ~ Creamy roasted eggplant dip with roasted bell pepper, garlic, basil, balsamic, and olive oil. ~ SimplyRecipes.com

Eggplant Caviar ~ Creamy roasted eggplant dip with roasted bell pepper, garlic, basil, balsamic, and olive oil. ~ SimplyRecipes.com

Eggplant Caviar - An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip. Source: Martha Stewart Living, March 2001

Eggplant Caviar

Eggplant Caviar - An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip. Source: Martha Stewart Living, March 2001

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