Guest guest Posted June 20, 2008 Report Share Posted June 20, 2008 SOURCE: www.paws.org Eggplant Caviar 1 medium eggplant 1 medium yellow onion 2-4 Tbsp. olive oil 1/4 cup sun-dried tomatoes in oil, or softened with hot water Juice from one lemon 3-4 cloves garlic, coarsely chopped Salt and pepper Lots of fresh basil Preheat your oven to 450 degrees. Slice eggplant in 1/2 " pieces. Brush both sides with olive oil and place on a cookie sheet or in a shallow baking dish. Roast for 10 minutes on each side, until the eggplant flesh starts to turn brown and is very soft when poked with a fork. Remove from the oven and set aside to cool. When cooled, peel or scrape skin from the eggplant and discard. Combine the roasted eggplant, coarsely chopped onion, sun-dried tomatoes, garlic, lemon juice and 2 Tbsp. olive oil in a food processor and mix until thoroughly blended. If you don't have a food processor, finely chop all ingredients and combine. Add salt, pepper and basil to taste. Served as a dip, this is excellent with crackers or fresh veggies; as a spread it is fantastic on toasted crostini, and it can also be used as a pizza sauce, or whatever else you can think of to slather it on. Bon appetit! Quote Link to comment Share on other sites More sharing options...
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