Eggplant Caviar Dip
Yield
3 1/2 cupsPrep
10 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
eggplant
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| ½ | teaspoon |
soy sauce, tamari
|
|
| 2 | tablespoons |
olive oil
|
|
| 1 | tablespoon |
lemon juice
|
|
| 1 | cup |
tomatoes
fresh, chopped |
|
| 2 | tablespoons |
scallions, spring or green onions
diced, use all |
|
| 2 | tablespoons |
parsley leaves
fresh, minced |
|
| 1 | tablespoon |
basil
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
eggplant
|
|
| 2 | each |
garlic cloves
peeled and minced |
|
| 2.5 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
olive oil
|
|
| 15 | ml |
lemon juice
|
|
| 237 | ml |
tomatoes
fresh, chopped |
|
| 3E+1 | ml |
scallions, spring or green onions
diced, use all |
|
| 3E+1 | ml |
parsley leaves
fresh, minced |
|
| 15 | ml |
basil
fresh, chopped |
|
Directions
Cut the eggplant in half lengthwise.
Bake, cut side down, on a greased cookie sheet at 400℉ (200℃).for 60 minutes. As the eggplant cools, gently squeeze out the excess water.
Use a spoon to scoop pulp from the skin.
Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant.
Add all of the other ingredients and blend well.
Cover and chill.
