Eggplant Caviar Recipe
Summary
Preparation Time5 MinDifficulty LevelEasy
Ingredients
| 1 medium-sized eggplant | ||
| 1 medium-sized onion, sliced | ||
| Olive oil | 1/4 Cup (16 tbs) | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Lemon juice | 1 Tablespoon | |
| Salt | 1 Teaspoon | |
Directions
Prick eggplant and bake in a pan at 400° F. for 1 hour.
Allow to cool, then remove skin and cut pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a small skillet, saute onion in 1 tablespoon of the olive oil for about 5 minutes or until transparent.
Combine remaining olive oil with all ingredients in a blender or food processor and puree. Serve as a dip or spread.
Allow to cool, then remove skin and cut pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a small skillet, saute onion in 1 tablespoon of the olive oil for about 5 minutes or until transparent.
Combine remaining olive oil with all ingredients in a blender or food processor and puree. Serve as a dip or spread.
Chef
