Eggplant Caviar

Name: Eggplant Caviar
Ingredients: 1 large eggplant (1 1/2 to 2 lb.); 1 medium onion, finely chopped; 1 medium tomato, peeled and finely chopped; 2 cloves garlic, minced; 1 Tbsp. olive oil; 2 Tbsp. red wine vinegar; salt and freshly ground pepper to taste; chopped fresh parsley for garnish

8 ingredients

12 steps

Ingredients

1 large eggplant (1 1/2 to 2 lb.)
1 medium onion, finely chopped
1 medium tomato, peeled and finely chopped
2 cloves garlic, minced
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
salt and freshly ground pepper to taste
chopped fresh parsley for garnish

Directions

1

Preheat oven to 375°.
2

Pierce eggplant in several places with a knife.
3

Bake on a cookie sheet until soft, about 50 minutes, turning midway through.
4

Remove from oven and cool.
5

Cut eggplant lengthwise
6

in half.
7

Scoop out the pulp and finely chop.
8

In large bowl, combine the pulp with the onion, tomato, garlic, oil and vinegar.
9

Mix well and season with salt and pepper.
10

Cover and refrigerate for several hours.
11

Place in serving dish; garnish with parsley.
12

Serve with pita triangles or cocktail rye bread.