Eggplant Caviar
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.
Yield
6 servingsPrep
10 minCook
50 minReady
60 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
minced |
|
| 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
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | each |
eggplant
|
*
|
| 3 | each |
garlic cloves
minced |
|
| 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
to taste |
*
|
Directions
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.
