Eggplant Caviar Appetizer Recipe
Summary
Preparation Time20 MinCooking Time50 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexAverageServings4
Interest GroupGourmet
Ingredients
| Eggplant-1 large-sized | ||
| Onion- 1 medium-sized, chopped | ||
| Green pepper | 1/2 To taste, chopped | |
| Olive oil | 2 Tablespoon | |
| Butter/Margarine | 2 Tablespoon | |
| Tomato | 1 Large, chopped | |
| Lemon juice | 2 Tablespoon | |
| Catsup | 1 Tablespoon | |
| Worcestershire | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Dill weed, chopped chives, or chopped parsley for garnish | ||
| Black olives for garnish | ||
Directions
GETTING READY
1. Preheat oven to 400°
MAKING
2. In a shallow baking pan add some oil to grease.
3. Place the whole eggplant and bake for 20 minutes at 400°, till it turns soft.
4. Peel the eggplant and chop its pulp very coarsely.
5. In a pan add olive oil. Saute green pepper and onion with butter, till the vegetables are cooked but not browned.
6. Combine tomato, lemon juice, pepper, salt, Worcestershire, catsup, chopped eggplant and tomato.
7. Cook the ingredients over high heat. Stir continuously till the juice from eggplant evaporates.
8. Allow the mixture to cool to room temperature.
SERVING
9. Transfer the cooked and cooled eggplant to a serving dish.
10. Sprinkle chopped parsley, chives and dill weed.
11. Garnish eggplant caviar appetizer with black olives. Serve chilled.
1. Preheat oven to 400°
MAKING
2. In a shallow baking pan add some oil to grease.
3. Place the whole eggplant and bake for 20 minutes at 400°, till it turns soft.
4. Peel the eggplant and chop its pulp very coarsely.
5. In a pan add olive oil. Saute green pepper and onion with butter, till the vegetables are cooked but not browned.
6. Combine tomato, lemon juice, pepper, salt, Worcestershire, catsup, chopped eggplant and tomato.
7. Cook the ingredients over high heat. Stir continuously till the juice from eggplant evaporates.
8. Allow the mixture to cool to room temperature.
SERVING
9. Transfer the cooked and cooled eggplant to a serving dish.
10. Sprinkle chopped parsley, chives and dill weed.
11. Garnish eggplant caviar appetizer with black olives. Serve chilled.
Chef
