Aubergine caviar

    (32)
    25 min

    A Mediterranean dip of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking.


    32 people made this

    Ingredients
    Serves: 6 

    • 1 large aubergine
    • 1 small onion, minced
    • 3 tablespoons olive oil
    • 2 tablespoons chopped fresh dill
    • 2 teaspoons sea salt
    • 1 teaspoon freshly ground black pepper

    Method
    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat oven to grill setting.
    2. Wash aubergine thoroughly, then pierce skin with a fork in several places. Place on a baking tray and grill for 8 to 10 minutes, until soft. Turn aubergine over and grill for an additional 8 to 10 minutes. Remove from oven and slice in half.
    3. Scoop out aubergine pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt, and pepper. Serve hot or cold with pitta or crusty bread.
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    Reviews & ratings
    Average global rating:
    (32)

    Reviews in English (24)

    2

    Would be better with cooked onion, the raw onion flavour was too strong. Also needs to be 'pulped' with a food processor.  -  20 Jul 2009

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    51

    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!  -  21 Aug 2002  (Review from Allrecipes US | Canada)

    by
    26

    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.  -  24 Apr 2005  (Review from Allrecipes US | Canada)

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