I have to admit, I was a little skeptical about this eggplant caviar recipe before I made it the first time. I knew it was a family favorite — particularly of my grandmother, who we called Jamma – and I knew it went back a long way, so I had it on my “to try” list. But when I got down to making it and looked at the ingredients, I was a little unsure. Roasted eggplant and hard-boiled eggs? What? I’d already bought the ingredients and committed to making it though - and telling my girl friends that I was bringing it for our boat day - so I went ahead. And I was making a double batch because my aunt said it keeps so well and you’ll want extra. I trust her. (She’s also the source of the hot artichoke dip and crab melts recipes that we love.) I finished fixing this eggplant caviar, put it in the fridge to chill and waited. Then after a few hours, I cautiously dipped a cracker in to see what I thought. Oh wow. It works. It works so well. I don’t know how or why and I can’t explain, but it’s beyond delicious. I considered that maybe it was just me, maybe my friends would think I was crazy. But when we had our girls boat day, everyone gushed over it. We couldn’t get enough! I’m so glad I made a double batch because we went through it. So I came home and made another double batch. I just had to have more! I put this eggplant caviar right into a bowl to serve it and we went to town. However, my family’s notes say you can also put this dip into an oiled mold and chill it. Then when you’re ready to serve, unmold and decorate the top with some lemon slices or bell pepper strips. Fancy! (It also feels like a very 1970s way to make this, which could be fun.) Sometimes you just gotta go on faith and trust that a family favorite is such for a reason. I’m so glad I tried this. Jamma, I know why you loved it so much and I will always think of you now when I make it. Eggplant caviar was one of her favorite appetizers. I’m a convert. You will be, too. Enjoy! XO, Kathryn I used 1 hard-boiled egg but my family’s original recipe calls for 2. Do what feels right to you. This keeps very well in the fridge. I highly recommend you double the recipe to have some extra on hand because it will go fast. And you will miss it.
