Recipe courtesy of Terrance Brennan
Eggplant Caviar
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 282
- Total Fat
- 23
- Saturated Fat
- 3
- Carbohydrates
- 20
- Dietary Fiber
- 9
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 943
- Total: 1 hr 10 min
- Prep: 25 min
- Cook: 45 min
Ingredients
4 medium eggplants, about 14 ounces each
1/2 cup extra virgin olive oil
4 plum tomatoes, peeled and cut in 1/8-inch dice
1/4 cup Nicoise olives, chopped coarsely
1/4 cup chopped Italian parsley
1 tablespoon chopped garlic
1 tablespoon fresh lemon juice
1 tablespoon sea salt
Freshly cracked black pepper
4 medium eggplants, about 14 ounces each
1/2 cup extra virgin olive oil
4 plum tomatoes, peeled and cut in 1/8-inch dice
1/4 cup Nicoise olives, chopped coarsely
1/4 cup chopped Italian parsley
1 tablespoon chopped garlic
1 tablespoon fresh lemon juice
1 tablespoon sea salt
Freshly cracked black pepper
Directions
- 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. 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.
- 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. 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.