Eggplant caviar

Recipe from: 10/1/1993 12:00:00 AM
Ingredients 8
Servings 0


  • 1
    large aubergine
  • 1
    small onion, minced
  • 30
    fresh parsley
  • 2
    cloves garlic, chopped
  • salt and freshly ground black pepper
  • 15
    olive oil
  • 15
    lemon juice
  • 45
    fresh or sour cream


1. Prick eggplant in several places with a fork. Place it in a microwave dish and cook on HIGH (650-700 watts), uncovered, until soft, about 10 minutes. Set aside to cool. 2. Scrape eggplant flesh carefully into a food processor bowl, with the onion, parsley, garlic and seasoning to taste. Purée until smooth. 3. With motor running, gradually add olive oil, lemon juice and cream. Do not overbeat. Adjust seasoning. To serve: Spread on grilled, sliced bread and garnish with cucumber strips.

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