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Eggplant Caviar Appetizer

Farm.Fares's picture
Ingredients
  Eggplant 1 Large
  Onion 1 Medium, chopped
  Green pepper 1⁄2 , chopped
  Olive oil 2 Tablespoon
  Butter/Margarine 2 Tablespoon
  Tomato 1 Large, peeled and chopped
  Lemon juice 2 Tablespoon
  Catsup 1 Tablespoon
  Worcestershire 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Dill weed/Chopped chives / chopped parsley 2 Teaspoon (For Garnish)
  Black olives 4 (For Garnish)
Directions

GETTING READY
1. Preheat oven to 400°

MAKING
2. In a shallow baking pan add some oil to grease.
3. Place the whole eggplant and bake for 20 minutes at 400°, till it turns soft.
4. Peel the eggplant and chop its pulp very coarsely.
5. In a pan add olive oil. Saute green pepper and onion with butter, till the vegetables are cooked but not browned.
6. Combine tomato, lemon juice, pepper, salt, Worcestershire, catsup, chopped eggplant and tomato.
7. Cook the ingredients over high heat. Stir continuously till the juice from eggplant evaporates.
8. Allow the mixture to cool to room temperature.

SERVING
9. Transfer the cooked and cooled eggplant to a serving dish.
10. Sprinkle chopped parsley, chives and dill weed.
11. Garnish eggplant caviar appetizer with black olives. Serve chilled.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Eggplant
Interest: 
Gourmet
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
0 Minutes
Servings: 
4

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