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Nancree
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Lots of recipes for Eggplant Caviar on Google. Here's one
- Eggplant Caviar recipe - Cuisine: Russian · Ingredients 1
lg Eggplant 1 md Onion - finely chopped 1 md Tomato -
meaty, peeled and finely chopped 2 lg cloves garlic-
minced 1 tb Olive oil 2 tb red wine vinegar Salt And
Freshly Ground
Black Pepper
Fresh Parsley -- Chopped For Garnish
*Note: If some of the units or abbreviations look unfamiliar
to you, click here.
· Method Preheat the oven to 375 Degrees F. Pierce the
eggplant in several places with a knife and bake, on a
baking sheet, until soft, about 50 minutes, turing midway
through the baking time. Remove from the oven and cool. Cut
the eggplant, lengthwise, in half. Scoop out the pulp and
chop until very fine. In a large bowl, combine the pulp with
the onion, tomato, garlic, oil, and vinegar. Blend
thoroughly and season with the slat and pepper. Cover and
refrigerate for several hours. Place in a serving dish and
garnish with the parsley. Serve with pita triangles or
cocktail rye bread.
- Eggplant Caviar recipe - Cuisine: Russian · Ingredients 1
lg Eggplant 1 md Onion - finely chopped 1 md Tomato -
meaty, peeled and finely chopped 2 lg cloves garlic-
minced 1 tb Olive oil 2 tb red wine vinegar Salt And
Freshly Ground
Black Pepper
Fresh Parsley -- Chopped For Garnish
*Note: If some of the units or abbreviations look unfamiliar
to you, click here.
· Method Preheat the oven to 375 Degrees F. Pierce the
eggplant in several places with a knife and bake, on a
baking sheet, until soft, about 50 minutes, turing midway
through the baking time. Remove from the oven and cool. Cut
the eggplant, lengthwise, in half. Scoop out the pulp and
chop until very fine. In a large bowl, combine the pulp with
the onion, tomato, garlic, oil, and vinegar. Blend
thoroughly and season with the slat and pepper. Cover and
refrigerate for several hours. Place in a serving dish and
garnish with the parsley. Serve with pita triangles or
cocktail rye bread.