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.
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)
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)
I added a little garlic powder and used chopped scallions. Everyone spread it on crackers and raved at our family reunion! - 15 Oct 2000 (Review from Allrecipes US | Canada)