Eggplant caviar is healthy recipe.
Eggplant - 1 medium sized
Onions - 1 cup diced
Peeled diced tomatoes - ¾ cup
White bread - ½ slice
Cider vinegar - 3 tbsp
Special oil - 3 tbsp
Salt - 1 tbsp
Freshly ground black pepper - ½ tbsp
Sugar - ¼ tbsp
Wash the eggplant and wrap in aluminum foil. Bake in a 425 degree oven 45 minutes or until tender. Open foil after 20 minutes’ baking time. Peel the eggplant and cool.
Chop the onion very fine; add the eggplant, tomatoes and the bread soaked with the vinegar. Chop fine, then blend in the oil, salt, pepper and sugar. Chill. Serve with pumpernickel.
Makes about 3 cups; allow 4 tbsp per serving.
Saturated fat 0.4 gram
Polyunsaturated fat 1.9 gram
Total fat 3.5 grams
The Low Salt, Low Cholesterol Cookbook
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