Eggplant Caviar

Total Time:
1 hr 20 min
Prep:
20 min
Inactive:
20 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 4 pounds eggplant, halved
  • Olive oil, for brushing, plus 2 ounces
  • 2 shallots minced
  • 4 cloves garlic minced
  • 1 pound tomatoes peeled and chopped
  • 2 tablespoons lemon juice
  • Salt and freshly ground black pepper
  • Pita wedges, as an accompaniment
Directions
Watch how to make this recipe.
  • Preheat oven to 350 degrees F.

  • Brush eggplant with olive oil and roast eggplants at 350 degrees for 30 minutes or until soft.

  • Saute the garlic and shallots in 2 ounces olive oil over low heat until they are translucent and aromatic.

  • After the eggplant has cooled, remove the pulp from the skins, and place in a food processor and process until smooth.

  • Place mixture in a bowl and add remaining ingredients along with garlic and shallots. Season, to taste, with salt and pepper, and serve with pita wedges


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes