Eggplant caviar

Photo by Jim Craven

This dish is very tasty and keeps well. First-place winner in the 2008 Oregon Healthy Living magazine recipe contest, submitted by Dana Giffen of Ashland.

Ingredients:
2 medium-large eggplants
11/2; onions, chopped
4 ounces chopped green olives
1 tomato, chopped
Parsley, salt, pepper and balsamic vinegar to taste

Directions:
Chop eggplant into 1-inch (or smaller) pieces. Coat with olive oil and bake on a cookie sheet at 300-350 degrees for 1 hour.

Sautee 1 chopped onion in olive oil. (Leave the other 1/2 chopped onion raw).

Combine all ingredients with cooked eggplant.

Add the raw onion to the mixture.

Serve cold or at room temperature with whole-grain bread or crackers.


Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.