Eggplant Caviar Recipe
Summary
Preparation Time1 Hr 0 MinCooking Time40 Min
Ready In1 Hr 40 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings4
Ingredients
| Eggplants | 2 Pound | |
| Onion | 1 Small, finely chopped | |
| Garlic | 2 Clove (5gm) | |
| Parsley sprigs | 1/2 Cup (16 tbs), finely chopped | |
| Lemon juice | 1/4 , squeezed | |
| Olive oil | 1/4 Cup (16 tbs) | |
| French bread – 1 loaf | ||
| Pepper | 1 To taste | |
| Salt | 1 To taste | |
Directions
GETTING READY
1) Preheat the oven to 375°F.
2) Oil a baking sheet.
3) Make cut on each eggplant on the cut side,
sprinkle some salt and rest it for 1 hour,
later give a quick wash and dry it using paper towels.
MAKING
4) Place the eggplants cut-side down on a baking sheet,
Bake in oven for 40 minutes. Then remove it let it cool.
FINALIZING
5) Scoop out the flesh off the eggplant and chop it .
6) Add onion, garlic, parsley. Mix in lemon juice and olive oil.
Add salt and pepper.
6) Cover it and refrigerate it until needed.
SERVING
7) Bring it on room temperature and serve it with bread.
1) Preheat the oven to 375°F.
2) Oil a baking sheet.
3) Make cut on each eggplant on the cut side,
sprinkle some salt and rest it for 1 hour,
later give a quick wash and dry it using paper towels.
MAKING
4) Place the eggplants cut-side down on a baking sheet,
Bake in oven for 40 minutes. Then remove it let it cool.
FINALIZING
5) Scoop out the flesh off the eggplant and chop it .
6) Add onion, garlic, parsley. Mix in lemon juice and olive oil.
Add salt and pepper.
6) Cover it and refrigerate it until needed.
SERVING
7) Bring it on room temperature and serve it with bread.
Chef
