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)
 
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