EGGPLANT CAVIAR

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Ingredients:

  • 2 large eggplants (Italian)

  • 3 fresh lemons, juiced, strained
  • 1 ½ teaspoon salt
  • 4 large cloves garlic, paste
  • 1-2 tablespoons EVOO

Method:

Clean eggplant; remove stem end. Place eggplant cut side down on cookie sheet. Bake 350F for 25 minutes or until tender. Remove, cool; cut eggplant away from the skin into mixing bowl. Add lemon juice, salt and garlic. Using a potato masher, mash the mixture to desired consistency using EVOO as needed.






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