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Eggplant Caviar

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    Source: www.cookingindex.comReport recipe

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    Nutrition Info . . .

    NutrientsLipids, Cellulose
    VitaminsA, B3, B9, C
    MineralsNatrium, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 4 Eggplants - (abt 14 oz ea) (medium)

    2. 1/2 cup 118ml Extra-virgin olive oil

    3. 4 Plum tomatoes - peeled, and 1/8-inch dice 1/4 cup 36g / 1 1/3oz Nicoise olives - chopped coarsely

    4. 1/4 cup 36g / 1 1/3oz Chopped Italian parsley

    5. 1 tablespoon 15ml Chopped garlic

    6. 1 tablespoon 15ml Fresh lemon juice

    7. 1 tablespoon 15ml Sea salt

    8. Freshly-cracked black pepper - to taste

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle.

    2. Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.

    3. This recipe yields ?? servings.

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