Eggplant Caviar with Onion Matzah Crackers

(1 vote)

1 large eggplant or 2 medium ones
3 tablespoons olive oil
3 tablespoons freshly squeezed lemon juice
4 garlic cloves, finely minced
3 tablespoons finely chopped scallions
2 tablespoons fresh parsley, finely chopped
2 hard boiled eggs, finely chopped
salt and pepper to taste
baby lettuce or spinach leaves

Wash the eggplants and prick them with a fork in several places. Place on a cookie sheet and bake at 350 degrees until soft, about an hour. Let cool. Peel the eggplants, and place the pulp in a large bowl. Add the rest of the ingredients, and mash with a wooden spoon. Season to taste with more salt, pepper or lemon juice. Serve with onion matzah crackers on beds of baby lettuces or baby spinach leaves.

Click Here to Comment on This Recipe

Related Recipes:

Browse: A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Ingredient Search     |     Cuisine Search