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Eggplant Caviar

American.foodie's picture
Ingredients
  Eggplant 1 Large, unpeeled
  Chopped onion 1⁄4 Cup (4 tbs)
  Lemon juice 2 Tablespoon
  Olive oil/Vegetable oil 1 Tablespoon
  Garlic clove 1 Small
  Salt 1⁄2 Teaspoon
  Pepper sauce 1⁄4 Teaspoon
Directions

Preheat oven to 350 °F.
Place eggplant in shallow baking dish.
Bake 1 hour or until soft, turning once.
Trim off ends; slice eggplant in half length wise.
Place cut-side-down in colander and let drain 10 minutes.
Scoop out pulp; reserve pulp and peel.
In blender or food processor contbine eggplant peel, onion, lemon juice, oil, garlic, salt and 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

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Blending
Interest: 
Everyday

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4.15625
Average: 4.2 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 272 Calories from Fat 140

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 2.2 g11.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1035 mg43.1%

Total Carbohydrates 34 g11.3%

Dietary Fiber 16.5 g65.8%

Sugars 13.2 g

Protein 5 g10.8%

Vitamin A 3.1% Vitamin C 47%

Calcium 6% Iron 7.5%

*Based on a 2000 Calorie diet

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Eggplant Caviar Recipe