Eggplant Caviar
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large eggplant (about 1 1/2 lbs)1/2 small onion, finely chopped (1/4 cup)1 clove of garlic, finely chopped2 Tbs parsley, plus more for serving1 Tbs olive oil1 tsp red wine vinegar1 Tbs mayonnaise (optional but included in nutrition)1/2 tsp salt1/4 tsp pepper
Heat oven to 400. Using a fork, prick eggplant all over. Place on foil lined baking sheet and roast until very tender for 50 - 60 minutes
When eggplant is cool enough to handle, halve it lengthwise and scrape out flesh. Discard skin. Finely chop flesh and transfer to large bowl.
Add onion, garlic, parsley, oil, vinegar, mayo if using, salt and pepper and mix to combine. Sprinkle with additional parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user BETTINA13.
When eggplant is cool enough to handle, halve it lengthwise and scrape out flesh. Discard skin. Finely chop flesh and transfer to large bowl.
Add onion, garlic, parsley, oil, vinegar, mayo if using, salt and pepper and mix to combine. Sprinkle with additional parsley.
Number of Servings: 4
Recipe submitted by SparkPeople user BETTINA13.
Nutritional Info Amount Per Serving
- Calories: 91.8
- Total Fat: 6.1 g
- Cholesterol: 1.3 mg
- Sodium: 23.2 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 3.6 g
- Protein: 1.5 g
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