Eggplant Caviar
Yield
6 servingsPrep
25 minCook
50 minReady
75 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggplant
|
*
|
| 3 | each |
garlic cloves
|
|
| ⅓ | cup |
olive oil
|
|
| 1 | tablespoon |
parsley leaves
minced, (or onion, basil or anchovies) |
|
| 1 | each |
lemon
juice only |
|
| 1 | x |
salt and black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggplant
|
*
|
| 3 | each |
garlic cloves
|
|
| 79 | ml |
olive oil
|
|
| 15 | ml |
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.
