Eggplant Caviar Recipe - Cooking Index
4 | Eggplants - (abt 14 oz ea) (medium) | |
1/2 cup | 118ml | Extra-virgin olive oil |
4 | Plum tomatoes - peeled, and | |
Cut in 1/8-inch dice | ||
1/4 cup | 36g / 1.3oz | Nicoise olives - chopped coarsely |
1/4 cup | 36g / 1.3oz | Chopped Italian parsley |
1 tablespoon | 15ml | Chopped garlic |
1 tablespoon | 15ml | Fresh lemon juice |
1 tablespoon | 15ml | Sea salt |
Freshly-cracked black pepper - to taste |
Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle.
Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.
This recipe yields ?? servings.
Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0003) - from - the TV FOOD NETWORK
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