Eggplant Caviar Recipe
Ingredients
| 1 medium-sized eggplant | ||
| Onions | 1/2 Cup (16 tbs), diced | |
| Diced tomatoes | 3/4 Cup (16 tbs), peeled | |
| White bread slice | 1/2 | |
| Cider vinegar | 3 Tablespoon | |
| 3 tablespoons special oil | ||
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Sugar | 1/4 Teaspoon | |
Directions
Wash the eggplant and wrap in aluminum foil.
Bake in a 425° oven 45 minutes or until tender.
Open foil after 20 minutes' baking time.
Peel the eggplant and cool.
Chop the onion very fine; add the eggplant, tomatoes and the bread soaked with the vinegar.
Chop fine, then blend in the oil, salt, pepper and sugar.
Chill.
Serve with pumpernickel.
Bake in a 425° oven 45 minutes or until tender.
Open foil after 20 minutes' baking time.
Peel the eggplant and cool.
Chop the onion very fine; add the eggplant, tomatoes and the bread soaked with the vinegar.
Chop fine, then blend in the oil, salt, pepper and sugar.
Chill.
Serve with pumpernickel.
Chef
