Eggplant Caviar (Reader Recipe From Nora Kogan)

Eggplant Caviar
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Makes 1 1/2 cups (serves 4)| Hands-On Time: | Total Time:

Ingredients

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.
By May, 2010

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

Cutting an onion
Avoid onion-chopping tears by lighting a candle.

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