Eggplant Caviar Recipe
Ingredients
| Eggplant | 1 Large, unpeeled | |
| Onion | 1/4 Cup (16 tbs), chopped | |
| Lemon juice | 2 Tablespoon | |
| 1 tablespoon olive or vegetable oil | ||
| Garlic | 1 Clove (5gm) | |
| Salt | 1/2 Teaspoon | |
| 1/4 teaspoon TABASCO® pepper sauce | ||
Directions
Preheat oven to 350°F.
Pierce eggplant with fork.
Place eggplant in shallow baking dish.
Bake 1 hour or until soft, turning once.
Trim off ends; slice eggplant in half lengthwise.
Place cut sides down in colander and let drain 10 minutes.
Scoop out pulp; set aside pulp and peel.
In blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO sauce.
Cover; process until peel is finely chopped.
Add eggplant pulp.
Cover; process just until chopped.
Place in serving dish.
Garnish with egg white and lemon slice, if desired.
Pierce eggplant with fork.
Place eggplant in shallow baking dish.
Bake 1 hour or until soft, turning once.
Trim off ends; slice eggplant in half lengthwise.
Place cut sides down in colander and let drain 10 minutes.
Scoop out pulp; set aside pulp and peel.
In blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO sauce.
Cover; process until peel is finely chopped.
Add eggplant pulp.
Cover; process just until chopped.
Place in serving dish.
Garnish with egg white and lemon slice, if desired.
Chef
