Eggplant Caviar, With Onion and Green Pepper
Published December 4, 1982
- Total Time
- 15 minutes
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Ingredients
1 ½ pound eggplant
1 medium green pepper
1 cup very finely chopped onion
2 tablespoons cooking oil
2 tablespoons olive oil
Juice of 1 lemon
2 tablespoons finely chopped parsley
Salt and freshly ground black pepper
Nutritional analysis per serving
18 grams carbs; 195 calories; 9 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 7 grams fiber; 645 milligrams sodium; 3 grams protein; 9 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the eggplant in the oven or over a flame as described above. Set aside to cool.
- Step 2
Char the green pepper all over under a broiler or over a flame, place the pepper in a clean paper bag and rub it gently. This will remove the skin. Rinse the pepper then seed it and chop it fine.
- Step 3
Sautee the onions in the cooking oil untily lightly brown. Add the green pepper and continue sauteeing the pepper and onions until the pepper is soft.
- Step 4
Scrape the eggplant from the skin and mash it in a bowl. Add the olive oil, lemon juice, parsley and the sauteed onions and pepper. Season to taste with salt and pepper.
Private Notes