Eggplant Caviar

1. 1

   Wrap whole eggplant in foil and bake at 350u00b0, until soft. Cool, peel and chop up, seed and all.

2. 2

   In skillet, cover bottom with oil.

3. 3

   Chop garlic and brown.

4. 4

   Add chopped onion and saute until soft.

5. 5

   Then add eggplant.

6. 6

   Cook for about half and hour. Add to tomatoes, chopped.

7. 7

   Put juice from lemon, salt and pepper. Stir gently.

8. 8

   Simmer until well blended.

9. 9

   Serve hot or cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.