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READY IN 25 mins

Eggplant Caviar

Read Reviews (22)

"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." — Bertha Mann

Ingredients Edit and Save

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Original recipe makes 2 cups Change Servings

1 large eggplant
1/3 cup chopped onion
3 tablespoons olive oil

2 tablespoons chopped fresh dill
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper

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Directions

Preheat oven to broiler setting.
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.
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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PREP 5 mins
COOK 20 mins
READY IN 25 mins

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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!

—WFOX322

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Most Helpful Critical Review

Apr 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.

—CALILOO

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26 Ratings

Dec 09, 2003

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

—JOHNNIEWALKER

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Dec 09, 2003

I found my first attempt with this recipe a little too salty--my fault for seasoning before tasting. I think when I make this again--and I will--I'll add 2 cloves of garlic, a little lemon juice, and cut down the salt. I found it to taste better cold. Not kiddy food, but the grownups will like it. Thanks, Ms. Mann.

—Sully

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Feb 25, 2006

I make a version of this from a different recipe that has garlic and capers instead of onions, and basil and parsley instead of dill. I bake some pita bread to make "chips" to server alongside this dish.

—Gwynne Kloch

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Mar 14, 2004

This is delicious with some slight alterations. All they had at the grocery store were slightly smaller eggplants so I broiled it 10 minutes on each side. In the meantime, I sauteed an entire small onion I diced with 2 cloves of smashed and chopped garlic in just a tad bit of olive oil. It only took a few minutes. I added that to the eggplant pulp. I didn't measure my other ingredients. I did it more to taste. I also left out the dill. It did need a nice amount of kosher salt to add some flavor. I plan on making this all the time. My husband and I both love it.

—AMY LAMPERT

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Oct 26, 2008

Yep. Looks icky in the end, and still tastes really good. I took pts from other reviewers...cut back on OO, added garlic powder, cut back on dill a bit. I like the fact that it is low-cal, and healthy.

—MotherLodeViv

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Dec 09, 2003

Well, this recipe definately caught my eye! Eggplant Caviar?? It is WONDERFUL. Even if you don't like eggplant, you'll never notice it! This is definately a dish for onion lovers. It is quite oniony. I had this as an appetizer for Easter Dinner and everyone loved it! ***Note: It looks quite icky once mixed, but it's delicious, never fear!!

—TALIA2174

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Nutrition

Calories
95 kcal
5%

Carbohydrates
8.7 g
3%

Cholesterol
0 mg
0%

Fiber
2.4 g
10%

Protein
0.9 g
2%

Sodium
642 mg
26%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Eggplant Caviar

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 95
Calories from Fat: 63

% Daily Value *
Total Fat 7g 11 %
Saturated Fat 1g 5 %
Cholesterol 0mg 0 %
Sodium 642mg 26 %
** Potassium 133mg 4 %
Total Carbohydrates 8.7g 3 %
Dietary Fiber 2.4g 10 %
Protein 0.9g 2 %
** Sugars 3.2g
** Vitamin A 3 %
** Vitamin C 5 %
** Calcium 1 %
** Iron 5 %
** Thiamin 7 %
** Niacin 5 %
** Vitamin B6 6 %
** Magnesium 4 %
** Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.