Russian Eggplant Caviar Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 medium: Eggplant,
3 tbsp: Olive oil,
Salt,
3 medium: Onions, minced
1: Tomato, minced
2 tsp: Lemonjuice,
Black pepper,
Directions:
Bake the eggplant at 375 degrees for 30 minutes or until tender. Peel
and chop. Sprinkle chopped eggplant with salt to taste and let stand
1 - 2 hours.
Heat 2 tablespoons of olive oil in large skillet. Add egglplant,
onion snd tomato and cook over low heat until eggplant is tender. Add
remaining oil, lemon juice, salt and pepper to taste. Continue to
cook over low heat for a few minutes to blend the flavors.
Chill well before serving as appetizer or dip for crackers or
vegetables.
Makes 3 1/2 cups or 8 appetizer servings.
Source from luhu.jp
and chop. Sprinkle chopped eggplant with salt to taste and let stand
1 - 2 hours.
Heat 2 tablespoons of olive oil in large skillet. Add egglplant,
onion snd tomato and cook over low heat until eggplant is tender. Add
remaining oil, lemon juice, salt and pepper to taste. Continue to
cook over low heat for a few minutes to blend the flavors.
Chill well before serving as appetizer or dip for crackers or
vegetables.
Makes 3 1/2 cups or 8 appetizer servings.
Source from luhu.jp