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Eggplant Caviar

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Submitted by felicia

YIELD

6 servings

PREP

25 min

COOK

50 min

READY

75 min

Ingredients

3 3
EACH EACH EGGPLANT *
3 3
EACH EACH GARLIC CLOVES
79
CUP ML OLIVE OIL
1 15
TABLESPOON ML PARSLEY LEAVES
minced, (or onion, basil or anchovies)
1 1
EACH EACH LEMON
juice only

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 Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 114 95% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

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