Eggplant Caviar Recipe
Summary
Difficulty LevelEasyHealth IndexHealthy
Ingredients
| Eggplant | 1 Large | |
| 3 tablespoons olive oil, divided use | ||
| 1 medium tomato, seeded and chopped | ||
| Green onions | 1/4 Cup (16 tbs), diced | |
| 1/2 cup diced green or yellow bell pepper | ||
| 3 tablespoons sliced black ripe olives | ||
| Lemon juice | 1/2 Tablespoon | |
| Warmed pita bread wedges | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Cut the eggplant in half lengthwise and brush the cut surfaces with 1 tablespoon olive oil.
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft.
Scrape the eggplant pulp out of the skin into a bowl.
Chop the eggplant pulp and stir in the remaining 2 tablespoons olive oil, tomato, green onions, bell pepper, olives, lemon juice, salt and pepper to taste.
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft.
Scrape the eggplant pulp out of the skin into a bowl.
Chop the eggplant pulp and stir in the remaining 2 tablespoons olive oil, tomato, green onions, bell pepper, olives, lemon juice, salt and pepper to taste.
Chef
