ROASTED EGGPLANT CAVIAR

Roasted Eggplant Caviar image

Takes a little time but well worth it. Serve with pumpernickel bread and cut-up vegetables or with crackers.

Provided by Gene Payne

Categories Appetizers and Snacks Dips and Spreads Recipes

Time 1h20m

Yield 12

Number Of Ingredients 9

Ingredients

1 ½ pounds eggplant
¼ cup chopped onion
3 tablespoons chopped flat-leaf parsley, divided
1 tablespoon olive oil
1 tablespoon mayonnaise
1 teaspoon red wine vinegar
1 clove garlic, minced
½ teaspoon kosher salt
¼ teaspoon ground black pepper

Steps:

Preheat oven to 400 degrees F (200 degrees C). Place eggplant on a baking sheet lined with aluminum foil; prick all over with a fork.
Roast eggplant in the preheated oven until very tender, 50 to 60 minutes. Let cool until easily handled, about 10 minutes.
Halve eggplant lengthwise and scrape out the flesh; discard skin. Chop flesh finely and transfer to a large bowl. Add onion, 2 tablespoons parsley, olive oil, mayonnaise, red wine vinegar, garlic, salt, and pepper; mix to combine. Garnish with remaining 1 tablespoon parsley.

Nutrition Facts : Calories 34.1 calories, Carbohydrate 3.8 g, Cholesterol 0.4 mg, Fat 2.2 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.3 g, Sodium 88.4 mg, Sugar 1.5 g