Eggplant (Aubergine) Caviar Recipe

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Ingredients:

Serving

2 (1 1/2 lb) purple globe eggplants
1/2 minced onion
2 plum tomatoes, seeded, finely chopped
1/4 cup roughly chopped fresh flat-leaf parsley
1/2 cup extra virgin olive oil
1 1/2 tsp fresh lemon juice
coarse salt , to taste
freshly ground coarse black pepper , to taste
pita bread

Directions:

Roast eggplants:.
Using a wooden skewer or fork, pierce eggplants all over.
Turn two gas burners or gas grill to high flame; place one eggplant on each.
Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes.
Remove from flame; transfer to a nonreactive baking dish.
Place one end of dish on a slant so that the juices can run from the eggplants.
When cool enough to handle, peel away all blackened skin.
Place eggplant flesh in the bowl of a food processor; pulse until pureed.
Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, pepper, onion and garlic powder.
Serve warm or at room temperature with pita or rye bread.
Serving size will vary; depending on whether you are going to use an appetizer, or a salad with the meal, or as a side dish.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	82.74 Kcal (346 kJ)
Calories from fat	66.63 Kcal
		% Daily Value*
Total Fat	7.4g	11%
Sodium	2.34mg	0%
Potassium	158.96mg	3%
Total Carbs	4.11g	1%
Sugars	2.66g	11%
Dietary Fiber	1.88g	8%
Protein	0.71g	1%
Vitamin C	3.9mg	6%
Iron	0.1mg	0%
Calcium	8mg	1%

Amount Per 100 g
Calories	107.91 Kcal (452 kJ)
Calories from fat	86.89 Kcal
		% Daily Value*
Total Fat	9.65g	11%
Sodium	3.05mg	0%
Potassium	207.29mg	3%
Total Carbs	5.36g	1%
Sugars	3.47g	11%
Dietary Fiber	2.45g	8%
Protein	0.92g	1%
Vitamin C	5.1mg	6%
Iron	0.1mg	0%
Calcium	10.4mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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