Eggplant Caviar, With Garlic
Published December 4, 1982
- Total Time
- 10 minutes, plus 30 minutes' refrigeration
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Ingredients
1 ½ pound eggplant
1 large clove garlic, finely minced
¼ cup finely chopped onions
Juice of 1 lemon
2 to 3 tablespoons plain yogurt
1 tablespoon olive oil
2 tablespoons toasted sesame seeds
Nutritional analysis per serving
30 grams carbs; 2 milligrams cholesterol; 232 calories; 7 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 13 grams fiber; 19 milligrams sodium; 6 grams protein; 15 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
When the eggplant is cool enough to handle, scrape the pulp from the skin and mash it to a puree. Mix it with the garlic, onion, lemon and 2 to 3 tablespoons yogurt depending on the consistency you would like the mixture. Add the olive oil and sesame seeds. Refrigerate until a half hour before serving.
Private Notes