Eggplant Relish

This old-world eggplant relish is a staple of Eastern European and Jewish home cooking. Baked eggplant gets ground with hard-boiled egg, green pepper, and onion into a chunky, spreadable mixture dressed with oil, vinegar, and garlic.

The hard-boiled egg is the unexpected ingredient that sets this apart from baba ganoush or other eggplant dips. It adds richness and a creamy texture that binds everything together without tahini or dairy.

Bake the eggplant until it completely collapses and the flesh is soft all the way through. Underbaked eggplant stays bitter and doesn’t grind smoothly.

Pro Tips

• Pierce the eggplant several times with a fork before baking. It can burst in the oven if steam has nowhere to escape.
• Use a food grinder or food processor with pulse for the right texture. You want it coarsely ground, not pureed into baby food.
• Season after grinding and taste carefully. The balance of oil, vinegar, and sugar is personal and varies by tradition.
• Chill for at least an hour before serving. The flavors develop and sharpen as it rests.

Variations

• Add diced tomatoes for a fresher, lighter relish.
• Char the eggplant directly over a gas flame instead of baking for a smokier, more Middle Eastern flavor.
• Spread on toasted rye bread with sliced radishes for a traditional Eastern European appetizer.