Eggplant Caviar Recipe
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This spread may be made up to two days ahead, tightly covered and chilled. Bring it to room temperature, and serve with toasted bread slices.
Ingredients
- 2 tablespoons olive oil
- 1 firm eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
- 1 medium-sized onion, chopped
- 2 cloves garlic, minced
- 3 medium-sized ripe tomatoes (about 3/4 pounds total), cut into 1/2-inch cubes
- 1/2 cup fresh basil leaves, chopped
- 1/4 cup fresh flat-leaf parsley leaves, chopped
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon sugar
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add eggplant, onion, garlic and salt to taste, and cook, stirring often, about 7 minutes, or until eggplant begins to brown. Reduce heat, cover and cook, stirring occasionally, about 10 minutes more, or until eggplant is tender. Transfer to bowl, and let cool.
- Add tomatoes, basil, parsley, lemon juice, sugar, remaining 1 tablespoon oil, and salt and pepper to taste. Blend well. Serve at room temperature.
- Calories 11, Total Fat .5 g, Sodium 13 mg, Carbohydrate 1 g, Fiber 1 g, Protein 1 g, Sugars 1 g
- Percent Daily Values are based on a 2,000 calorie diet
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