• Eggplant caviar

  • 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.
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  • 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.
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