Eggplant Caviar

Serves: 4

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

The flavor is decadent and summery, with the smooth eggplant perfectly offsetting fresh herbs and lemon juice.

Ingredients

Preparation

Preheat oven to 350° F. Line a baking sheet with parchment paper.

Brush cut side of eggplant with oil and sprinkle with salt and pepper. Roast in the oven, cut side down, until very tender, 30 to 45 minutes. Let cool and then scoop out pulp, discarding skins.

Add eggplant pulp, oil, lemon juice and garlic to a food processor. Puree until smooth. Fold in tomato, parsley and chives. Season to taste with salt and pepper. Serve as a dip alongside flatbread, crackers or vegetable sticks, or spread onto sandwiches or burgers.

Notes

Note: For a smokier flavor, grill eggplants over medium heat, turning occasionally, until tender, 30 to 40 minutes.

150 cal, 11g fat (1.5g sat), 0mg chol, 200mg sodium, 14g carb, 7g fiber, 6g sugars, 3g protein

More about: appetizers, eggplant

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