Roasted Eggplant Caviar
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Description
Takes a little time but well worth it. Serve with pumpernickel bread and cut-up vegetables or with crackers.
Ingredients
- 1 ½ pounds eggplant
- ¼ cup chopped onion
- 3 tablespoons chopped flat-leaf parsley, divided
- 1 tablespoon olive oil
- 1 tablespoon mayonnaise
- 1 teaspoon red wine vinegar
- 1 clove garlic, minced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Directions
- 1. Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.
- 2. Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
- 3. Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.
Nutrition Facts
serving: 1 1/2 cup
calories: 34.1 kcal
carbohydrates: 3.8 g
protein: 0.7 g
saturated fat: 0.3 g
cholesterol: 0.4 mg
sodium: 88.4 mg
fiber: 2 g
sugar: 1.5 g
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