Recipe

Eggplant Caviar Sala Recipe


Eggplant Caviar Sala Recipe Zanna / All my dishes
2 years ago
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 .
Prep:10m Cook:10m Servings:8

Zanna

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Ingredients
  • 1 large eggplant about 2 lbs.
  • 2 tbsp. green olive oil
  • 2 cloves of garlic,crushed
  • 6 shallots.peeled and diced
  • dash of cayenne pepper
  • 3 tbsp. lemon juice
  • 1/4 cup fresh italian parsley,chopped
  • VARITIONS;ADD ONE ROASTED PEPPER,DICED
  • OR 1 TBSP. OF DIJON MUSTARD

Directions
  1. Place the halvedeggplant on a cookie sheet skin side down and broil for 5 min.
  2. Scoop out the pulp and cool for a few minutes.
  3. Put the oil,garlic,shallots,and pepper into a saute pan and cook for 5 minutes.
  4. Put this mixture into a blender with the lemon juice,parsley,and eggplant pulp and blend for a few seconds,until smooth.
  5. Chill until ready to serve ,before serving bring to room temperature for more taste better speading consisteney.
  6. Or use hot over fish,chichen,veal,or pasta.

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Comments

jenniferbyrdez 2 years ago said:
I like this stuff. Thanks.

noir 1 year, 6 months ago said:
Terrific! :)


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