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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

1. 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.

2. Add tomatoes, basil, parsley, lemon juice, sugar, remaining 1 Tbs. oil, and salt and pepper to taste. Blend well. Serve at room temperature.

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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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Comments

By Lisa on Jan 13, 2011:
Question...Do you need to remove the eggplant's skin? This recipes sounds delicious!!! I'm looking forward to preparing this tonight! Thanks VT!

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