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Deborah

Deborah Dana

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Recipe of Eggplant Caviar
Recipe

Eggplant Caviar

1h 30 mins
Low
40
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This rich Mediterranean recipe is a delicious way to work eggplant.
Learn more about Deborah Dana

Ingredients

4 portions
  • 1 eggplant
  • 1/2 onions, finely chopped
  • 1 clove garlic
  • 2 tablespoons fresh parsley, chopped
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • to taste black pepper, to taste
  • breads

Preparation

Pre-heat the oven to 200 degrees Celsius.
With a fork, chop the eggplant several times and cover with aluminum foil.
Bake for 50 minutes or until very tender.
Remove from the oven and allow it to cool for 10 minutes. Cut in half and with a spoon separate the meat from the skin and pour in a deep bowl.
Combine the eggplant meat with onion, garlic, parsley, olive oil and vinegar and season with salt and pepper to taste. Mix well.

PRESENTATION

Serve the aubergine accompanied by bread or crackers.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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