Ingredients for Elegant Eggplant Aubergine Caviar
- 1 pound eggplant
- 1/2 cup walnut halves
- 1/4 cup finely chopped red onion
- Fresh Parsley
- Hot Chili Pepper
- Garlic Clove
- 1 teaspoon salt
- Fresh Ground Black Pepper
- Extra Virgin Olive Oil
- Fresh Lemon Juice
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How to Make Elegant Eggplant Aubergine Caviar
- Prick a 1-pound eggplant all over with a fork.
- Place the eggplant on a microwave-safe dish and microwave on high, uncovered, for 10-12 minutes, or until completely soft and collapsed.
- Let the eggplant cool completely.
- Preheat oven to 350°F (175°C).
- Spread 1/2 cup walnut halves on a baking sheet and toast for 5-7 minutes, or until lightly golden and fragrant.
- Finely chop the toasted walnuts.
- Scrape the flesh of the cooled eggplant into a large wooden or glass bowl and coarsely chop.
- Stir in the chopped walnuts, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh parsley, 1-2 finely minced chili peppers (adjust to taste), 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
- Slowly whisk in 1/4 cup extra virgin olive oil and 2 tablespoons fresh lemon juice.
- Taste and adjust seasoning as needed, adding more salt, pepper, lemon juice, or chili to your preference.
- Cover the caviar loosely and let it stand at room temperature for at least 2 hours, or preferably overnight, to allow the flavors to meld.
- Serve chilled or at room temperature. Makes approximately 1 1/2 cups.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
46g
Fat
25g
Carbs
10g
