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Eggplant Caviar

 

16

Yield

6

servings

Prep

25

min

Cook

50

min

Ready

75

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

3 each eggplant
*
3 each garlic cloves
cup olive oil
1 tablespoon parsley leaves
minced, (or onion, basil or anchovies)
1 each lemon
juice only
1 x salt and black pepper
*

Directions

This makes a dip that is delicious on raw vegetables or spread on French bread, and is good as an appetizer, snack or light lunch.

Halve the eggplants lengthwise and place under a broiler, 2 inches from the flame.

Broil for 50 minutes, turning once, until very soft.

Scoop out the flesh and discard the seed strips.

Pass through the coarse blade of a food mill or coarsely mash by hand.

Add garlic to taste (be careful, the taste becomes stronger with time).

Beat in the olive oil.

Add the parsley, lemon juice, salt and pepper.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 11495% of calories from fat
 % Daily Value *
Total Fat 12g 19%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 1% Vitamin C 9%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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