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Eggplant Caviar Recipe
|Eggplant||1 1⁄4 Pound (1 Large Sized)|
|Tomato||1 Large, peeled and chopped|
|Green onions||3 , finely chopped|
|Celery stalk||1⁄2 , finely chopped|
|Green bell pepper||1⁄4 Cup (4 tbs), minced|
|Garlic cloves||1 Large, minced|
|Corn oil/Safflower oil||2 Teaspoon|
|Fresh lemon juice||1 Teaspoon|
|Pepper||1⁄2 Teaspoon, freshly ground|
Serving size: Complete recipe
Calories 285 Calories from Fat 103
% Daily Value*
Total Fat 12 g18%
Saturated Fat 1.1 g5.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1030.4 mg42.9%
Total Carbohydrates 46 g15.3%
Dietary Fiber 23.8 g95.2%
Sugars 20.3 g
Protein 9 g17.5%
Vitamin A 66.5% Vitamin C 139.4%
Calcium 11% Iron 15.4%
*Based on a 2000 Calorie diet
Prick eggplant in several places with fork.
On a baking sheet place eggplant.
Bake for 45 minutes or until tender, turning eggplant several times.
Peel and chop finely.
In a medium bowl combine eggplant, tomato, green onions, celery, green pepper and garlic; toss to mix.
Add oil, lemon juice, salt and pepper; mix well.
Chill in refrigerator for 1 hour or longer to blend flavors.