Eggplant Caviar
From thatgirlbill 18 years ago
- 30 minutes to make
- Serves 8
A delicious, savory and different dip to serve as a side or as a condiment.
Ingredients
- 1 large eggplant shopping list
- 1 large onion, chopped very fine shopping list
- 1 green pepper, chopped very fine shopping list
- 1 tomato shopping list
- 2 tablespoons, more or less to taste, olive or vegetable oil shopping list
- 1 teaspoon vinegar shopping list
- 1 teaspoon sugar shopping list
- salt and pepper to taste shopping list
How to make it
- Preheat oven to 400
- Pierce eggplant in several places and roast on baking sheet until soft, about 40-50 minutes.
- When eggplant is cool enough to handle, peel and then chop very fine.
- Brown onion and green pepper slightly over medium heat in skillet with 1 tablespoon oil for 3 - 5 minutes, then add remaining oil.
- Add vinegar, sugar, salt and pepper and chopped eggplant.
- cook very slowly for 20 - 30 minutes, adding a little more oil if necessary to prevent burning.
- Remove from heat. Cool and transfer to bowl, cover and refrigerate for several hours or overnight.
- Serve thoroughly chilled as apetizer with thin slices of pumpernickel bread. Nice with a little unsalted butter.
The Rating
Reviewed by 3 people-
Very good dip! High 5.
juels
in Clayton loved it
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Sorry, meant to give this a five, but I hit the button too fast. OOOPS! Delcious, love it on pumpernickel...really really good.
notyourmomma
in South St. Petersburg loved it
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