Eat For Eight Bucks: Eggplant Caviar Recipe – a delicious recipe with eggplant, Olive oil, Salt, Pepper. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Preheat the oven to 400u00b0F. Cut the eggplant in half, rub the exposed flesh with a little bit of olive oil, and sprinkle with salt and pepper. Put the eggplant cut-side-down on a rimmed baking sheet and bake until very, very soft, about 45 minutes. A knife should slip easily into the stem end when the eggplant is cooked.
2
When the eggplant is cool enough to handle, spoon the flesh out of the skin and into a bowl. Whip the flesh energetically with a fork to create a rough puree. Stir in a tablespoon of olive oil. Taste for salt and pepper. Add more olive oil to taste. Eggplant caviar is also excellent with a squeeze of lemon juice, a pounded garlic clove, and/or a couple of tablespoons of chopped parsley or cilantro, if you happen to have any of those things around around.
5
kcal
Calories
1
g
Carbs
Carbs
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 4 ingredients. The key ingredients include: 1 medium eggplant (about 1 pound), Olive oil, Salt, Pepper.
Yes, Eat For Eight Bucks: Eggplant Caviar Recipe falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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