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Eggplant Caviar

  • Yield: 4 to 6 as an hors d'oeuvre


  • 1 eggplant, sliced
  • Salt and pepper
  • 3 tablespoons oil for cooking
  • 2 tablespoons minced shallots
  • 1 tablespoon minced garlic
  • 1 tablespoon capers, minced
  • 1/2 teaspoon finely-chopped rinsed anchovies (optional)
  • 1/2 cup good-quality olive oil
  • 2 tablespoons chopped parsley
  • Peasant bread, sliced for serving
  • 1/2 cup Feta cheese, for garnish


  • In a colander toss eggplant slices with about 1 tablespoon salt, cover with a small plate, weight, and leave to drain 30 minutes. Rinse eggplant slices and pat dry. Meanwhile preheat grill. Brush eggplant slices with oil and grill about 3 minutes per side or until tender. Cool. Dice eggplant very small. In a serving bowl combine eggplant with remaining ingredients except feta and bread. Adjust seasonings to taste with salt and pepper. Serve with good bread and sprinkle with Feta cheese.