Vegetarian: Eggplant Caviar - pareve

Posted by : Beth Greenfeld

This comes from the Jewish Family and Life website.

Beth.

Eggplant Caviar With Onion Matzah Crackers (Pareve)
Preparation Time: 15 minutes
Baking Time: 1 hour
Cooling Time: 3 hours or overnight

Ingredients
1 large eggplant or 2 medium ones
3 tbsp. olive oil
3 tbsp. freshly squeezed lemon juice
4 garlic cloves, finely minced
3 tbsp. finely chopped scallions
2 tbsp. fresh parsley, finely chopped
2 hard boiled eggs, finely chopped
salt and pepper to taste
baby lettuce or spinach leaves

Wash the eggplants and prick them with a fork in several places. Place on a cookie sheet and 
bake at 350 degrees until soft, about an hour. Let cool.
Peel the eggplants, and place the pulp in a large bowl. 
Add the rest of the ingredients, and mash with a wooden spoon. 
Season to taste with more salt, pepper or lemon juice. 
Serve with onion matzah crackers on beds of baby lettuces or baby spinach leaves. 

Return to RFCJ Archive Page