|
 Recipe: Eggplant Caviar
A lovely, thick eggplant dip. Great with crackers, French bread, pita bread,
or crudités.
| Yield |
4 servings |
| Time |
90 minutes |
| Tools |
- baking dish
- knife
- large spoon
- food processor (optional)
- large frying pan
- wooden spoon
|
| Ingredients |
- 1 large eggplant
- 2 T olive oil
- 1 large onion, minced
- 3 cloves garlic, minced
- 1 T tomato paste
- salt
- pepper
|
| Directions |
Preheat oven to 400. Bake eggplant in baking dish for about an hour.
Set aside to cool. Cut in half, scoop out fillling, and chop or food process
until it looks like oatmeal. Meanwhile, heat oil over medium heat, add onions,
and sauté, stirring frequently, until translucent and very soft, about 10
minutes. Add garlic and sauté for one minute, add tomato paste and cook one
minute more.
Stir in eggplant and cook until thickened. Season with salt and
pepper and serve. You might like to garnish it with a drizzle of olive oil
and some chopped parsley. |
| Notes |
 Adapted from Jay Weinstein's
The Everything Vegetarian Cookbook.Buy it:
Amazon.com |
Amazon.co.uk |
| |
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