Eggplant Caviar
Eggplant caviar is a creamy, savory dip with roasted eggplant and hard boiled eggs that makes a delicious appetizer with crackers or chips.
Yield: 1.5 cups
Ingredients
- 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
Instructions
- 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!
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.
Nutrition
Serving: 1serving | Calories: 181kcal | Carbohydrates: 9g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Cholesterol: 50mg | Sodium: 140mg | Fiber: 2g | Sugar: 3g
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