Eggplant Caviar (Reader Recipe From Nora Kogan)
Makes 1 1/2 cups (serves 4)|
Hands-On Time:
20m
|
Total Time:
1hr
20m
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
- 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.
- 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.
- 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.
Nutritional Information
- Per Serving
- Calories 140
- Fat 5g
- Sat Fat 1g
- Cholesterol 0mg
- Sodium 435mg
- Protein 4g
- Carbohydrate 23g
- Sugar 4g
- Fiber 7g
- Iron 1mg
- Calcium 38mg
What does this mean? See Nutrition 101.
Quick Tip
Avoid onion-chopping tears by lighting a candle.
Top Searches in Food & Recipes
- 1 Slow-Cooker
- 2. Chicken
- 3. Soup
- 4. Salmon
- 5. Breakfast
Search Food & Recipes:
What's on Your Plate?
Advertisement
FRESH PICK
Turnips
Although the turnip has been grown for more than 4,000 years and was one of the first foods to be cultivated in Europe, it
is currently underappreciated: It keeps well, takes to almost any cooking method, and has a subtly flavored, tasty flesh.
){kind=link}