About this recipe:This is a smooth Mediterranean spread of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking. Someone once told me that the name "caviar" comes from the size of the aubergine seeds that looks like caviar.
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.
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 pita or crusty bread.