Eggplant caviar

Prep Time 15 minutes Cook Time 45 minutes Total Time 1 hour
Serves 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


  1. Preheat oven to 400. Line a baking sheet with aluminum foil and spray with cooking spray.
  2. Wash the eggplant and dry it. Pierce it with a fork several times and place on the prepared baking sheet.
  3. Bake at 400 for 45 minutes, until charred and tender.
  4. 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.
  5. 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.
  6. Add the remaining ingredients and stir well.
  7. Cover and chill for at least 2 hours. Then you are ready to serve! Add crackers (or tortilla chips) and enjoy!

Recipe Notes

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.

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