I have to admit, I was a little skeptical about this recipe. I knew it was a family favorite — particularly of my grandmother, who we called Jamma --and I knew it went back a long way, so I had it on my “to try” list. But when I got down to making it and looked at the ingredients, I was a little unsure. Roasted eggplant and hard-boiled eggs? What?
I’d already bought the ingredients and committed to making it though - and telling my girl friends that I was bringing it for our boat day - so I went ahead. And I was making a double batch because my aunt said it keeps so well and you’ll want extra.
I finished fixing it, put it in the fridge to chill and waited. Then after a few hours, I cautiously dipped a cracker in to see what I thought.
Oh wow. It works. It works so well. I don’t know how or why and I can’t explain, but it’s beyond delicious. I considered that maybe it was just me, maybe my friends would think I was crazy. But when we had our girls boat day, everyone gushed over it. We couldn’t get enough! I’m so glad I made a double batch because we went through it. So I came home and made another double batch. Had to have more!
I put this straight eggplant caviar into a bowl and went to town, but you can also put this dip into an oiled mold and chill it. Then when you’re ready to serve, unmold and decorate the top with some lemon slices or bell pepper strips. Fancy!
Sometimes you just gotta go on faith and trust that a family favorite is such for a reason. I’m so glad I tried this. Jamma, I know why you loved it so much and I will always think of you now when I make it.
This was one of her favorites. I’m a convert. You will be, too.
- 1 large eggplant
- ¼ cup mayonnaise
- ⅓ cup extra-virgin olive oil
- 1-2 hard boiled eggs, finely chopped (see notes)
- ¼ cup onion, finely chopped
- ¼ cup parsley, finely chopped
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray.
- Wash the eggplant and dry it. Pierce it with a fork several times and place on the prepared baking sheet.
- Bake at 400 for 45 minutes, until charred and tender.
- Let the eggplant cool slightly then remove the skin and discard it, along with any very large clumps of seeds from the inside of the eggplant.
- Roughly chop the eggplant flesh and put it in a colander to drain for a few minutes. Once you’ve gotten the excess moisture out, finely chop the eggplant and add it to a large bowl.
- Add the remaining ingredients and stir well.
- Cover and chill for at least 2 hours. Then you are ready to serve! Add crackers (or tortilla chips) and enjoy!
I used 1 hard-boiled egg but my family's original recipe calls for 2. Do what feels right to you.
This keeps very well in the fridge. I highly recommend you double the recipe to have some extra on hand because it will go fast. And you will miss it.
Amount Per Serving: Calories: 12Total Fat: 1ggCholesterol: 2mgmg