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Eggplant Caviar

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  Eggplant 1 Large, unpeeled
  Chopped onion 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Vegetable oil 1 Tablespoon
  Garlic 1 Clove (5 gm)
  Salt 1⁄2 Teaspoon
  Tabasco pepper sauce 1⁄4 Teaspoon

Preheat oven to 350°F.
Pierce eggplant with fork.
Place eggplant in shallow baking dish.
Bake 1 hour or until soft, turning once.
Trim off ends; slice eggplant in half lengthwise.
Place cut sides down in colander and let drain 10 minutes.
Scoop out pulp; set aside pulp and peel.
In blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and TABASCO sauce.
Cover; process until peel is finely chopped.
Add eggplant pulp.
Cover; process just until chopped.
Place in serving dish.
Garnish with egg white and lemon slice, if desired.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 274 Calories from Fat 141

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 2.1 g10.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 988.8 mg41.2%

Total Carbohydrates 34 g11.4%

Dietary Fiber 16.5 g65.9%

Sugars 13.2 g

Protein 6 g11%

Vitamin A 3% Vitamin C 47.4%

Calcium 6.2% Iron 7.2%

*Based on a 2000 Calorie diet

Eggplant Caviar Recipe