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Poor Man's Caviar With Beans

Farm.Fares's picture
Ingredients
  Eggplant 3 Pound (Or 1 Large)
  Olive oil 6 Tablespoon
  Minced onion 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Ripe tomatoes 2 Large, peeled, seeded and chopped
  Minced parsley 1⁄4 Cup (4 tbs)
  Minced fresh basil/2 teaspoon dried basil 2 Tablespoon
  Cooked navy beans 2 Cup (32 tbs), if canned, rinse under running cold water and drain thoroughly
  Lemon juice 2 Tablespoon
  Salt To Taste
  Ground pepper To Taste
  Drained capers 2 Tablespoon
Directions

Put the eggplant in a baking dish and prick 3 times with the tines of a fork.
Bake in a preheated moderate oven (350° F) for 30 to 45 minutes or until soft.
Cool.
Slit open the skin.
Remove most of the seeds with a teaspoon.
Mash the pulp with a fork.
Heat 4 tablespoons of the oil in a frying pan.
Cook the onion and garlic in it until soft and golden.
Stir into the eggplant and mix well.
Add the tomatoes, parsley, basil, and the beans.
Mix gently, taking care not to break the beans.
Combine the remaining 2 tablespoons oil and the lemon juice.
Stir into the eggplant mixture.
Season with salt and pepper and if necessary add a little more lemon juice.
Sprinkle with the capers.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Saute
Ingredient: 
Eggplant
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
6

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