Roasted Eggplant "Caviar"
Serve this chunky puree on small wedges of toast or as a dip to accompany vegetable strips.
  • 2 eggplants (1 pound each)
  • 3 cloves garlic, slivered
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh mint leaves
  • 1/4 cup cilantro leaves
  • 1/2 teaspoon salt

1. Preheat the oven to 350°F.

2. With a paring knife, make several deep slashes in each eggplant. Bake the eggplant until very soft, about 30 minutes (timing will vary depending upon the firmness of the eggplants).

3. Meanwhile, in a small pot of boiling water, cook the garlic for 2 minutes to blanch. Drain, reserving the garlic.

4. When cool enough to handle, peel and halve the eggplants and remove and discard any large clumps of seeds. Scoop out the flesh and transfer it to a food processor along with the garlic.

5. Add the lemon juice, mint, cilantro, and salt, and process with on/off pulses until the mixture is not quite smooth and still has some texture.

Nutritional Information
Per serving: 69 calories, 0.6g total fat (0.2g saturated), 1mg cholesterol, 6g dietary fiber (2.2g soluble), 15g carbohydrate, 3g protein, 307mg sodium.
Good source of: fiber, folate, potassium, thiamin, vitamin B6.

Date Published: 09/19/2005 > Printer-friendly Version

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