EGGPLANT CAVIAR

EGGPLANT CAVIAR

Ingredients :

1 lb 7 oz (675 g) eggplants

8 black olives, pitted

2 tablespoons green onion, finely chopped

2 garlic cloves, halved

¼ teaspoon salt

¼ teaspoon black pepper

1 tablespoon olive oil

Preparation:

Preheat oven to 400°F (200°C).Cut eggplant in half lengthwise and place it cut side up on a baking sheet. Brush cut surfaces with olive oil. Bake for 40 minutes or until very soft. Remove from oven and let eggplant cool.

Peel the eggplant and place in a large strainer. Press to eliminate excess liquid.Put eggplant in a food processor and add rest of ingredients. Process until the desired consistency.Serve with melba toast or crackers.

Yields: 1 ½ cup approximately.

Calories: 24 per serving (2 tablespoons)