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Eggplant Caviar

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Recipe

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 servings

Prep

10 min

Cook

50 min

Ready

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

Ingredients

Amount Measure Ingredient Features
3 each eggplant
* Camera
3 each garlic cloves
minced
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cup olive oil
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1 tablespoon parsley leaves
minced, or onion, basil or anchovies
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1 each lemon
juice only
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1 x salt and black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
3 each eggplant
* Camera
3 each garlic cloves
minced
Camera
79 ml olive oil
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15 ml parsley leaves
minced, or onion, basil or anchovies
Camera
1 each lemon
juice only
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1 x salt and black pepper
to taste
* Camera

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 25g (0.9 oz)
Amount per Serving
Calories 11495% 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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