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Eggplant Caviar

21st.Century.Chef's picture
Ingredients
  Eggplant 1 1⁄4 Pound (1 Large Sized)
  Tomato 1 Large, peeled and chopped
  Green onions 3 , finely chopped
  Celery stalk 1⁄2 , finely chopped
  Green bell pepper 1⁄4 Cup (4 tbs), minced
  Garlic cloves 1 Large, minced
  Corn oil/Safflower oil 2 Teaspoon
  Fresh lemon juice 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon, freshly ground
Directions

Preheat oven to 400 degrees.
Prick eggplant in several places with fork.
On a baking sheet place eggplant.
Bake for 45 minutes or until tender, turning eggplant several times.
Cool.
Peel and chop finely.
In a medium bowl combine eggplant, tomato, green onions, celery, green pepper and garlic; toss to mix.
Add oil, lemon juice, salt and pepper; mix well.
Cover.
Chill in refrigerator for 1 hour or longer to blend flavors.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Baked
Restriction: 
Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
5 Minutes
Cook Time: 
45 Minutes
Ready In: 
50 Minutes

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