Ozark Caviar

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2 medium eggplants
2 large cloves garlic
2 medium onions
1 green pepper
2 tablespoons lemon juice
2 tablespoons olive oil
1 large can tomato paste
2 tablespoons sugar
1 teaspoon salt
fresh ground black pepper to taste
pickled jalapeno peppers to taste

Wrap eggplants in well-greased sheets of aluminum foil and bake for 40 to 45 minutes at 350 degrees. Let cool, peel and chop pulp.

Chop onion and green pepper, mince garlic and simmer in oil about 10 minutes. Add eggplant, salt, pepper, sugar, lemon juice and tomato paste - simmer about 15 minutes, add jalapeno and some of the juice from the jar. Continue to simmer until eggplant is very tender. Note: If mixture is too thick, thin with additional liquid from jalapeno jar.

Serve cold with cream cheese brick and crackers.

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