Eggplant Caviar

Title:
Eggplant Caviar

Yield:
8 Servings

Categories:
Russian




Ingredients:





     1 md Eggplant


          Salt


     3 tb Olive oil


     3    Onions, minced


     1    Tomato, minced


     2 ts Lemon juice


          Pepper






 Faux caviars, such as eggplant and mushroom caviars, are usually used


 as the base for the popular faux variations. Russians call them


 caviar, and more than a few people prefer them to the true roe.


 


 Bake eggplant at 375'F. about 30 minutes or until tender. Peel and


 chop. Sprinkle chopped eggplant with salt to taste and let stand 1-2


 hours.


 


 Heat 2 tablespoons olive oil in large skillet. Add eggplant, onion and


 tomato and cook over low heat until eggplant is tender. Add remaining


 1 tablespoon oil, lemon juice and salt and pepper to taste. Continue


 to cook over low heat, few minutes to blend flavors.


 


 Chill well before serving as appetizer or dip for crackers or


 vegetables.


 


 Makes 3-1/2 cups or 8 appetizer servings.


 


 From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip