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1 large eggplant, baked until soft and slightly browned
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:
Posted by Barbara Asher
Nutritional Info Per Serving: N/A
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
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.