Easy Eggplant Caviar Recipe
Ingredients
| Eggplant | 1 Small | |
| 1/2. teaspoon salt | ||
| Pepper | 1/4 Teaspoon | |
| Lemon juice | 3/4 Teaspoon | |
Directions
Wash eggplant, discard green end, and bake whole on a shallow pan at 400° F., until it is soft to the touch at its broadest end, about 30 minutes.
Cool cooked eggplant, then cut in half length wise and scoop flesh from shell.
Discard skin and excess seeds.
Measure pulp and beat it to a puree, using a beater or blender, or chop finely by hand.
Stir in seasonings, continuing to beat into a creamy mixture.
Store in refrigerator until ready to use.
Cool cooked eggplant, then cut in half length wise and scoop flesh from shell.
Discard skin and excess seeds.
Measure pulp and beat it to a puree, using a beater or blender, or chop finely by hand.
Stir in seasonings, continuing to beat into a creamy mixture.
Store in refrigerator until ready to use.
Chef
