Eggplant Caviar, With Garlic
- Total Time
- 10 minutes, plus 30 minutes' refrigeration
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 1½pound eggplant
- 1large clove garlic, finely minced
- ¼cup finely chopped onions
- Juice of 1 lemon
- 2 to 3tablespoons plain yogurt
- 1tablespoon olive oil
- 2tablespoons toasted sesame seeds
Nutritional analysis per serving (4 servings)
114 calories; 6 grams fat; 1 gram saturated fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 14 grams carbohydrates; 6 grams dietary fiber; 7 grams sugars; 3 grams protein; 9 milligrams sodium
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.
Powered by
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