Eggplant Caviar

Deb Crane

By
@songchef

Easy and wonderful dip,spread! You can also can this and save for future use. I found this recipe on easy french food dot com. It is really yummy!

Rating:
★★★★★ 1 vote
Comments:
Serves:
2 cups
Prep:
15 Min
Cook:
45 Min
Method:
Bake

Ingredients

2
eggpalnts
2 clove
garlic, crushed
1
small tomato, chopped
1 Tbsp
parsley (fresh, if you have it otherwise, dried works fine.)
juice from 1/2 lemon
3 Tbsp
olive oil
salt and pepper to taste

Step-By-Step

1Preheat the oven to 350°F. Slice the eggplants in two lengthwise, and place cut side down on a no stick baking sheet. Bake for 45 minutes or until very tender.
Remove from the oven and allow to cool enough so you can handle them.
2Remove the skin (it should slip right off) and place the flesh in a food processor. Add the garlic, tomato, parsley, and lemon juice and blend until very smooth. With the machine running, add the olive oil in a thin stream. Season to taste with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper).

Serve warm or cold.

Makes about 2 cups.

About this Recipe

Main Ingredient: Vegetable
Regional Style: French
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy