Posted by Kathryn Dohertyhttps://www.familyfoodonthetable.com/eggplant-caviar/
© 2015 Family Food on the Table. All rights reserved. About 1 1/2 cups adjust servings
A favorite of my grandmother’s, this eggplant caviar dip is packed with flavor!
- 1 large eggplant
- 1/4 cup mayonnaise
- 1/3 cup extra-virgin olive oil
- 1-2 hard boiled eggs, finely chopped (see notes)
- 1/4 cup onion, finely chopped
- 1/4 cup parsley, finely chopped
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced
- 1/2 teaspoon kosher salt
- 1/4 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.
| Nutrition Facts|
|Amount Per Serving||As Served|
|Calories 12kcal Calories from fat 10|
| % Daily Value|
|Total Fat 1g||2%|
|Saturated Fat 0g||0%|
|Dietary Fiber 0g||0%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|