Eggplant Caviar

Eggplant Caviar

A Traditional Dish with a European Flair!

Ingredients:

2 good-sized eggplants

3 cloves garlic, crushed

1 medium onion, finely chopped

1 1/2 teaspoons salt

1 teaspoon freshly ground pepper

1/4 teaspoon cinnamon

1/2 cup chopped fresh parsley

1 Tablespoon chopped fresh mint

1 Tablespoon chopped fresh basil

2 Tablespoons olive oil

2 Tablespoons grated lemon rind

2 Tablespoons lemon juice

2 Tablespoons vinegar

1 tomato, minced

Instructions:

1.  Pierce eggplants several times with a fork so that steam will escape during cooking.

2.  Bake eggplants whole for 1 hour at 350 degrees.

3.  Peel the eggplants and chop very fine.

4. Add the rest of the ingredients and mix well.

5.  Chill in the refrigerator for several hours or overnight.

6.  Serve as an appetizer spooned on crackers or toast bits.

Eggplant Caviar

Source:

Shaudys, Phyllis. The Pleasure of Herbs. Pownal: Storey Communications, 1986. Print.

or

Shaudys, Phyllis V. Herbal Treasures. Pownal: Storey Communications, 1990. Print.

Photo Credits:

Kitchen Sink Mint:  Photo Credit:  http://www.wallcoo.net/photography/sz_184_Interior_Greenery_1024_02/Interior_herb_HQ153.html

Eggplant Caviar:  Photo credit: Indiana Public Media via Visualhunt / CC BY-NC