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Eggplant Caviar

Healthy.Eater's picture
  Garlic 4 Clove (20 gm) (Unpeeled)
  Eggplant 1 Pound (1 In Number)
  Finely chopped walnuts 3 Tablespoon
  Lemon juice 2 Teaspoon
  Olive oil 1 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Ground cinnamon 1⁄8 Teaspoon
  Salt 1⁄8 Teaspoon

1 Preheat the oven to 400° F.
Wrap the garlic cloves in aluminum foil.
Prickthe skin of the eggplant a few times with a fork and place it on a baking sheet along with the garlic.
Bake for 30 minutes or until the garlic packet feels soft.
Bake the eggplant an additional 20 minutes or until soft.
Let cool.
2 Unwrap the garlic, squeeze the cloves into a medium-size bowl, and mash them.
Halve the eggplant and scrape the flesh into the bowl, discarding most of the seeds.
With a fork, mix in the walnuts, lemon juice, oil, coriander, cumin, paprika, cinnamon, and salt.
Spoon into a small serving bowl and serve at room temperature or chilled with whole-wheat crackers.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 498 Calories from Fat 306

% Daily Value*

Total Fat 36 g55.7%

Saturated Fat 3.7 g18.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 259.7 mg10.8%

Total Carbohydrates 43 g14.3%

Dietary Fiber 20.7 g83%

Sugars 12.4 g

Protein 13 g26.5%

Vitamin A 15.9% Vitamin C 38.1%

Calcium 16.1% Iron 23.1%

*Based on a 2000 Calorie diet

Eggplant Caviar Recipe