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Eggplant Caviar Dip

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Submitted by lethal

YIELD

3 1/2 cups

PREP

10 min

COOK

1 hrs

READY

1 hrs

Ingredients

1 453.6
POUND G EGGPLANT
2 2
EACH EACH GARLIC CLOVES
peeled and minced
½ 2.5
TEASPOON ML SOY SAUCE, TAMARI
2 3E+1
TABLESPOONS ML OLIVE OIL
1 15
TABLESPOON ML LEMON JUICE
1 237
CUP ML TOMATOES
fresh, chopped
2 3E+1
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
diced, use all
2 3E+1
TABLESPOONS ML PARSLEY LEAVES
fresh, minced
1 15
TABLESPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 180g (6.3 oz)
Amount per Serving
Calories 101 61% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 44mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 5g 19%
Sugars g
Protein 4g
Vitamin A 13% Vitamin C 24%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

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