Eggplant Caviar

Name: Eggplant Caviar
Ingredients: 1 large or 2 small eggplant; 1 minced onion; 1 clove garlic, mashed; 2 Tbsp. tomato salsa; 1 tsp. sugar; 1 Tbsp. dry mustard; 1/4 c. olive or corn oil; 2 Tbsp. lemon juice; dash of lemon pepper, paprika and marjoram; 1/2 tsp. to 1 Tbsp. sesame seed (optional)

10 ingredients

7 steps

Ingredients

1 large or 2 small eggplant
1 minced onion
1 clove garlic, mashed
2 Tbsp. tomato salsa
1 tsp. sugar
1 Tbsp. dry mustard
1/4 c. olive or corn oil
2 Tbsp. lemon juice
dash of lemon pepper, paprika and marjoram
1/2 tsp. to 1 Tbsp. sesame seed (optional)

Directions

1

Cook eggplant in simmering water until tender (about 20 minutes).
2

Drain, peel and finely chop.
3

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

Combine in blender until well mixed and fairly smooth.
6

Chill mixture well.
7

Serve with French or rye bread or crackers.