Eggplant Caviar

An smoky eggplant dip that is great on mini toast bites or pita bread.

In the mix:

-1 eggplant
– 1 tbsp olive oil
-1 tbsp tomato paste
-1 onion, minced
-3 cloves garlic, minced
-Salt & Pepper to taste


*Preheat oven to 400 deegrees. Roast eggplant in oven for 1 hour. Once cooled, cut in half, scoop out the filling and run through food processor.

*Heat oil over medium heat. Add onions and saute for about 8-10 minutes.

*Add garlic and tomato paste. Cook for 2 more minutes.

*Add in processed eggplant and allow it to heat through for 2 more minutes.

*Serve warm or cool.

Original post can be found here.


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