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Roasted Eggplant Caviar

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Gene Payne

"Takes a little time but well worth it. Serve with pumpernickel bread and cut-up vegetables or with crackers."
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1 h 20 m servings 34 cals
Original recipe yields 12 servings (1 1/2 cup)

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  1. 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.
  2. Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
  3. 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.

Nutrition Facts

Per Serving: 34 calories; 2.2 g fat; 3.8 g carbohydrates; 0.7 g protein; < 1 mg cholesterol; 88 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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