Eggplant Caviar

1. 1

   Cook eggplant in simmering water until tender (about 20 minutes).

2. 2

   Drain, peel and finely chop.

3. 3

   If too moist and watery, heat and stir in skillet until moisture is absorbed.

4. 4

   Blend pulp with minced onion, garlic, tomato salsa, sugar, dry mustard, olive or corn oil, lemon juice, dash of lemon pepper, paprika and marjoram and sesame seed.

5. 5

   Combine in blender until well mixed and fairly smooth.

6. 6

   Chill mixture well.

7. 7

   Serve with French or rye bread or crackers.

* Per serving · 4 servings · Values may vary.

No additional tips available.