Eggplant Caviar (Reader Recipe From Nora Kogan)

Eggplant Caviar
Ditte Isager
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preparation
20
minutes
cooking
80
minutes
Makes 1 1/2 cups (serves 4)

Ingredients

1
large eggplant (about 1 1⁄2 pounds)
1/2
small onion, finely chopped (1⁄4 cup)
1
clove garlic, finely chopped
2
tablespoons
chopped flat-leaf parsley, plus more for serving
1
tablespoon
olive oil
1
teaspoon
red wine vinegar
1
tablespoon
mayonnaise (optional)
kosher salt and black pepper
Pumpernickel bread and cut-up vegetables, for serving

Directions

  1. Heat oven to 400° F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.
  2. When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.
  3. Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), ½ teaspoon salt, and ¼ teaspoon pepper and mix to combine. Sprinkle with additional parsley and serve with the bread and vegetables, if desired.
Nora Kogan
May 2010

Nutritional Information

  • Per Serving
  • Calories 140
  • Fat 5 g
  • Sat Fat 1 g
  • Cholesterol 0 mg
  • Sodium 435 mg
  • Protein 4 g
  • Carbohydrate 23 g
  • Sugar 4 g
  • Fiber 7 g
  • Iron 1 mg
  • Calcium 38 mg
What does this mean? See Nutrition 101.

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