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!


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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

Directions Step-By-Step

1
Preheat 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.
2
Remove 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