Eggplant Caviar Sala
From zanna 16 years ago
- 10 minutes to make
- Serves 8
Serve cold as a spread with crackers or raw vegetables. Aso ,great as a sauce over fish,chichen, veal,or pasta. This is from my ELISA CELLI'S ITALIAN LIGHT cookbook .
Ingredients
- 1 large eggplant about 2 lbs. shopping list
- 2 tbsp. green olive oil shopping list
- 2 cloves of garlic,crushed shopping list
- 6 shallots.peeled and diced shopping list
- dash of cayenne pepper shopping list
- 3 tbsp. lemon juice shopping list
- 1/4 cup fresh Italian parsley,chopped shopping list
- VARITIONS;ADD ONE roastED pepper,DICED shopping list
- OR 1 TBSP. OF Dijon mustard shopping list
How to make it
- Place the halvedeggplant on a cookie sheet skin side down and broil for 5 min.
- Scoop out the pulp and cool for a few minutes.
- Put the oil,garlic,shallots,and pepper into a saute pan and cook for 5 minutes.
- Put this mixture into a blender with the lemon juice,parsley,and eggplant pulp and blend for a few seconds,until smooth.
- Chill until ready to serve ,before serving bring to room temperature for more taste better speading consisteney.
- Or use hot over fish,chichen,veal,or pasta.
People Who Like This Dish 2
- notyourmomma South St. Petersburg, FL
- noir Boston, MA
- zanna MOUNT CLEMENS, MI
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noir
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" It was excellent "