Eggplant Caviar with Onion Matzah Crackers

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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.



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