Eggplant Caviar (version VIII)
2 eggplants, about 1 pound each
Preheat oven to 400.
1/4 cup finely minced onion
1/4 cup finely minced scallions
1 tablespoon finely minced garlic
1/4 cup finely chopped green pepper
1 cup cored, peeled and diced tomatoes
1/4 cup olive oil
1 tablespoon sugar or equivalent sugar substitute
1 tablespoon lemon juice
freshly ground black pepper to taste
Place the eggplant on a sheet of heavy-duty aluminum foil and bake for 1 hour, or until eggplant "collapses." Let cool. Remove the pulp. (Should be about 3 cups.) Add the onion, scallions, garlic, green pepper, tomatoes, olive oil , sugar, lemon juice and pepper. May be served on toast or crackers.
Yield: 4 servings.
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