Roasted Eggplant Caviar Recipe

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Brief

Prep 20 mins

Cook: 50 mins

Additional: 10 mins

Total: 1hr20 mins

Servings: 12

Yield: 1 1/2 cup

Roasted Eggplant Caviar Recipe

Ingredients

1 ½ pounds eggplant

¼ cup chopped onion

3 tablespoons chopped flat-leaf parsley

divided

1 tablespoon olive oil

1 tablespoon mayonnaise

1 teaspoon red wine vinegar

1 clove garlic

minced

½ teaspoon kosher salt

¼ teaspoon ground black pepper

Appetizer and Snack

Directions

Step 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.

Step 2

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

Step 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.

Nutritional Information

Roasted Eggplant Caviar Recipe

Servings Per Recipe:12

Calories: 34.1

% Daily Value *

Protein: 0.7g 1%

Carbohydrates: 3.8g 1%

Dietary Fiber: 2g 8%

Sugars: 1.5g

Fat: 2.2g 3%

Saturated Fat: 0.3g 2%

Cholesterol: 0.4mg

Vitamin A Iu: 97.7IU 2%

Niacin Equivalents: 0.5mg 4%

Vitamin B6: 0.1mg 4%

Vitamin C: 2.8mg 5%

Folate: 14.6mcg 4%

Calcium: 7.9mg 1%

Iron: 0.2mg 1%

Magnesium: 8.9mg 3%

Potassium: 142.6mg 4%

Sodium: 88.4mg 4%

Calories From Fat: 19.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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