Anchovy Caviar Recipe

Name: Anchovy Caviar
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pieces oil-packed anchovy fillets; 1/2 cup green olives, pitted; 1 tablespoon capers, drained; 1/4 cup good olive oil; 1/2 teaspoon fresh lemon juice; 1/2 garlic clove (green shoot removed), grated; 1 tablespoon red wine vinegar; 1 pinch salt (or more depending on the olives saltiness); 1/2 teaspoon freshly ground black pepper; 1 piece eggplant; 1 piece small red onion, finely chopped

Servings: persons

2 pieces oil-packed anchovy fillets
1/2 cup green olives, pitted
1 tablespoon capers, drained
1/4 cup good olive oil
1/2 teaspoon fresh lemon juice
1/2 garlic clove (green shoot removed), grated
1 tablespoon red wine vinegar
1 pinch salt (or more depending on the olives saltiness)
1/2 teaspoon freshly ground black pepper
1 piece eggplant
1 piece small red onion, finely chopped

1
Roast the eggplant on the stove. Place the eggplant on the gas stove top on medium high heat. With tongs rotate it to make sure all the skin gets charred evenly. Once the skin is charred, seal the eggplant in a zip log bag. This will give the eggplant a chance to cook a bit more, to sweat, and to cool down.
2
After about 10 minutes, remove the eggplant from the zip lock bag. The eggplant will still be warm. Peel off the charred skin. If some black remains from the skin, that's OK.
3
Place the eggplant in the food processor. Add the garlic and process for 10 seconds. We start with the garlic so it cooks a little bit with the heat from the eggplant. Then add the anchovies and the rest of the ingredients except the onions. Blend for a minute or two until the mixture becomes a coarse paste. You can add 1 to 2 tablespoons of olive oil if you think it will help the blending, otherwise proceed with the rest of the recipe.
4
Scrape down the sides of the bowl, then add the chopped onions. Process just to combine. We want to keep the onions in pieces.
5
Transfer to a bowl and serve at room temperature with pita bread, or baguette.

611

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 pieces oil-packed anchovy fillets, 1/2 cup green olives, pitted, 1 tablespoon capers, drained, 1/4 cup good olive oil, and more.

Yes, Anchovy Caviar falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anchovy Caviar

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions