Eggplant “Caviar”
Vegetarian Times Issue: November 1, 2005 p.32
This spread may be made up to two days ahead, tightly covered and chilled. Bring it to room temperature, and serve with toasted bread slices.
Directions
- Heat 1 Tbs. oil in large nonstick skillet over medium-high heat. Add eggplant, onion, garlic and salt to taste, and cook, stirring often, about 7 minutes, or until eggplant begins to brown. Reduce heat, cover and cook, stirring occasionally, about 10 minutes more, or until eggplant is tender. Transfer to bowl, and let cool.
- Add tomatoes, basil, parsley, lemon juice, sugar, remaining 1 Tbs. oil, and salt and pepper to taste. Blend well. Serve at room temperature.
ingredient list
Makes about 3 cups
- 2 Tbs. olive oil
- 1 firm eggplant (about 1 1/4 lb.), cut into 1/2-inch cubes
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 3 medium-sized ripe tomatoes (about 3/4 lb. total), cut into 1/2-inch cubes
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 3 Tbs. fresh lemon juice
- 1/2 tsp. sugar
Nutritional Information
Per TABLESPOON:
| Calories |
11 |
| Protein |
1g |
| Total Fat |
0.5g |
| Carbs |
1g |
| Sodium |
13mg |
| Fiber |
1g |
| Sugar |
1g |
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