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Eggplant Caviar II (P, KLP, TNT)
Source: My grandmother
Serves: 6

1 large eggplant, baked until soft and slightly browned
1 yellow onion, diced
3 hardboiled eggs, chopped fine or grated
1 large tomato, diced ( I sometimes just use 1 can of stewed tomato)
Garlic to taste
Kosher salt and black pepper to taste
Parsley for garnish

Take the eggplant and scoop out all the meat and seeds, mashing it in a medium glass bowl. Add all the other ingredients and toss together. Refrigerate giving flavors time to blend.

Poster's Notes:
My grandmother served this as a spread on freshly baked bread. Over the years we changed to many different crackers. Now that I am counting carbs I buy a Japanese eggplant as well and cut it into cross sections. I deep fry the circles and use them for dipping. I know it's called eggplant caviar but I consider this the original Jewish guacamole.

Posted by Barbara Asher

Nutritional Info Per Serving: N/A