Eggplant Caviar
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 146
- Total Fat
- 8
- Saturated Fat
- 1
- Carbohydrates
- 19
- Dietary Fiber
- 8
- Sugar
- 11
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 725
- Total: 1 hr 20 min
- Prep: 20 min
- Inactive: 20 min
- Cook: 40 min
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
- 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