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Deborah

Deborah Dana
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Recipe of Eggplant caviar
Recipe

Eggplant caviar

1h 30 mins
Low
46
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This rich Mediterranean recipe is a delicious way to work with aubergine.
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
  • breads

Preparation

Preheat the oven to 200 degrees centigrade.
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 to cool for 10 minutes. Cut in half and with a spoon separate the meat from the shell and pour into a deep bowl.
Combine the eggplant meat with the onion, garlic, parsley, olive oil, and vinegar and season with salt and pepper to taste. Mix well.

PRESENTATION

Serve the eggplant with bread or crackers.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
373.8
kcal
18.69%
Carbohydrate, by difference
8.4
g
2.8%
Protein
0.8
g
1.6%
Total lipid (fat)
37.5
g
57.69%
100
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Provided by USDA
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