You are here

Eggplant Caviar

Veggie.Lover's picture
Ingredients
  Eggplant 1 Medium
  Onion 1 Medium, sliced
  Olive oil 1⁄4 Cup (4 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
  Lemon juice 1 Tablespoon
  Salt 1 Teaspoon
Directions

Prick eggplant and bake in a pan at 400° F. for 1 hour.
Allow to cool, then remove skin and cut pulp into small chunks. Squeeze or press excess liquid from eggplant.
In a small skillet, saute onion in 1 tablespoon of the olive oil for about 5 minutes or until transparent.
Combine remaining olive oil with all ingredients in a blender or food processor and puree. Serve as a dip or spread.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Eggplant
Preparation Time: 
5 Minutes

Rate It

Your rating: None
4.092855
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 650 Calories from Fat 485

% Daily Value*

Total Fat 55 g84.5%

Saturated Fat 7.7 g38.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1958.6 mg81.6%

Total Carbohydrates 41 g13.7%

Dietary Fiber 15.7 g62.8%

Sugars 17.4 g

Protein 6 g12.2%

Vitamin A 14.7% Vitamin C 66.4%

Calcium 9.2% Iron 11.4%

*Based on a 2000 Calorie diet

0 Comments

Eggplant Caviar Recipe