Roasted Eggplant Caviar
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Ingredients1 h 20 m servings 34 cals
Original recipe yields 12 servings (1 1/2 cup)
- Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.
- Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
- Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.
Per Serving: 34 calories; 2.2 g fat; 3.8 g carbohydrates; 0.7 g protein; < 1 mg cholesterol; 88 mg sodium. Full nutrition