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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

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