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Eggplant Caviar

Eggplant Caviar

  • Prep

    5 m
  • Cook

    20 m
  • Ready In

    25 m
Bertha Mann

Bertha Mann

Smooth broiled eggplant accented with chopped onion, olive oil, and dill. You can adjust the seasonings to your liking. Serve in a pita or as a dip for bread.

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 95 kcal
  • 5%
  • Fat:
  • 7 g
  • 11%
  • Carbs:
  • 8.7g
  • 3%
  • Protein:
  • 0.9 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 642 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to broiler setting.
  2. Wash eggplant thoroughly, then pierce skin with a fork in several places. Place on a baking sheet and broil in preheated oven for 8 to 10 minutes, until soft. Turn eggplant over and broil for an additional 8 to 10 minutes. Remove from oven and slice in half.
  3. Scoop out eggplant pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt, and pepper. Serve hot or cold.
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Reviews

WFOX322
49

WFOX322

7/2/2003

Excellent!! This was delicious - instead of broiling, I baked the eggplant (400 degrees for 45 minutes), then peeled, drained and chopped it. I also decreased the olive oil down to 2T rather than 3T. Will definately be making this again!

CALILOO
26

CALILOO

4/24/2005

I have had eggplant caviar many many times and it has never tasted or looked this bad. Dill does not belong in eggplant caviar. 'Nuff said.

JOHNNIEWALKER
25

JOHNNIEWALKER

12/9/2003

I added a little garlic powder and used chopped scallions. Everyone spread it on crackers and raved at our family reunion!

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