Eggplant Caviar Recipe
Summary
Health IndexHealthyServings6
Ingredients
1 large eggplant
3 tablespoons red or white wine vinegar
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon each cumin and ground pepper
1/8 teaspoon allspice
3 tablespoons chopped parsley
1 tomato peeled and chopped
2 green onions
chopped romaine leaves
Directions
Place eggplant in a shallow baking pan and bake in a 375° oven for 50 minutes or until soft.
Dip in cold water and peel off skin.
Dice and place in a bowl.
Combine vinegar oil salt cumin, pepper, and allspice and pour over eggplant, mixing well.
Mix in parsley, tomato, and onions.
Cover and chill at least 1 hour for flavors to blend.
Spoon onto romaine leaves to serve as a salad.
Dip in cold water and peel off skin.
Dice and place in a bowl.
Combine vinegar oil salt cumin, pepper, and allspice and pour over eggplant, mixing well.
Mix in parsley, tomato, and onions.
Cover and chill at least 1 hour for flavors to blend.
Spoon onto romaine leaves to serve as a salad.
Comments
Comments: 1 |
Add a Comment
veg foodie says :
I love any recipe with eggplant... for me its a wonder veggie, you can cook it almost in any way. Love this salad idea..! but why did u call it eggplant caviar??
Posted on: 9 June 2009 - 1:08am
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