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Marg CDN2

Or eggplant caviar

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Joined: Oct 13, 2010

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Posted to Thread #30860 at 8:05 pm on Apr 15, 2019

Eggplant Caviar

(Serves 8)

1 large eggplant
2 medium-size fresh tomatoes1/4 cup salad oil
2 medium-size onions, very small dice
1 small clove garlic, finely minced
1/2 green pepper, very small dice
1 tablespoon lemon juice
2 tablespoons finely minced fresh dill

Place eggplant in shallow pan in oven preheated to 450 F. Bake 45 minutes, turning once to bake evenly. Remove from pan and cut in half lengthwise. With sharp paring knife or grapefruit knife, remove pulp from eggplant shell; avoid tearing shell. Cut pulp into very small dice and set aside. Set the eggplant shells aside. Lower tomatoes into a pot of rapidly boiling water for 20-30 seconds; then hold them under cold running water for a few seconds, peel off the skin and remove stem ends. Press tomatoes to squeeze out excess liquid; then cut them into very small dice. In a shallow saucepan, heat oil. Add onions garlic, green pepper, eggplant and tomatoes. Saute slowly, stirring frequently, for 10 minutes, or until all vegetables are tender. Add lemon juice, dill, and salt and pepper to taste. Spoon cooked mixture into eggplant shells. Chill in refrigerator until ice-cold, Serve with sesame crackers.

Important to serve very cold. Playboy Host & Barbook (Serves 8)


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