Eggplant Caviar Recipe
Ingredients
| Eggplant | 1 Large | |
| Wine vinegar | 3 Tablespoon (Red Or White) | |
| Olive oil | 1 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Cumin | 1⁄4 Teaspoon | |
| Ground pepper | 1⁄4 Teaspoon | |
| Allspice | 1⁄8 Teaspoon | |
| Chopped parsley | 3 Tablespoon | |
| Tomato | 1 , peeled and chopped | |
| Green onions | 2 | |
| Romaine | 4 , chopped |
Nutrition Facts
Serving size
Calories 83 Calories from Fat 29
% Daily Value*
Total Fat 3 g5.2%
Saturated Fat 0.47 g2.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 184.7 mg7.7%
Total Carbohydrates 12 g4.1%
Dietary Fiber 7.3 g29.2%
Sugars 4.7 g
Protein 4 g7.3%
Vitamin A 348.9% Vitamin C 102.6%
Calcium 8.8% Iron 15.9%
*Based on a 2000 Calorie diet
Directions
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
veg foodie says :
Chef
