Russian eggplant caviar
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Eggplant |
| 3 | tablespoons | Olive oil |
| Salt | ||
| 3 | mediums | Onions, minced |
| 1 | Tomato, minced | |
| 2 | teaspoons | Lemonjuice |
| Black pepper | ||
Directions
Bake the eggplant at 375 degrees for 30 minutes or until tender. Peel and chop. Sprinkle chopped eggplant with salt to taste and let stand 1 - 2 hours.
Heat 2 tablespoons of olive oil in large skillet. Add egglplant, onion snd tomato and cook over low heat until eggplant is tender. Add remaining oil, lemon juice, salt and pepper to taste. Continue to cook over low heat for a few minutes to blend the flavors.
Chill well before serving as appetizer or dip for crackers or vegetables.
Makes 3½ cups or 8 appetizer servings.