eggplant caviar

Name: Eggplant Caviar
Prep time: 15 min
Cook time: 45 min
Yield: 2
Cuisine: French
Ingredients: 2 - eggpalnts; 2 clove(s) garlic, crushed; 1 - small tomato, chopped; 1 tablespoon(s) parsley (fresh, if you have it otherwise, dried works fine.); - juice from 1/2 lemon; 3 tablespoon(s) olive oil; - salt and pepper to taste

(1 RATING)

47 Pinches 3 Photos

Deb Crane

Eagle, WI

Updated on May 26, 2011

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!

Rate

prep time 15 Min

cook time 45 Min

method Bake

yield 2 cups

Ingredients

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

How To Make eggplant caviar

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.

Step 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.
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