Roasted Eggplant Caviar recipe

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Ingredients

1 ½ pounds eggplant
¼ cup chopped onion
3 tablespoons chopped flat-leaf parsley, divided
1 tablespoon olive oil
1 tablespoon mayonnaise
1 teaspoon red wine vinegar
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Nutrition Info

34.1 calories
carbohydrate: 3.8 g
cholesterol: 0.4 mg
fat: 2.2 g
fiber: 2 g
protein: 0.7 g
saturatedFat: 0.3 g
servingSize: -
sodium: 88.4 mg
sugar: 1.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil, prick all over with a fork.

  2. Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.

  3. Halve eggplant lengthwise and scrape out the flesh, discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper, mix to combine. Garnish with remaining 1 tablespoon parsley.

Recipe Yield

1 1/2 cup

Recipe Note

Takes a little time but well worth it. Serve with pumpernickel bread and cut-up vegetables or with crackers.

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