RFCJ RECIPE ARCHIVE
Posted by : Beth Greenfeld Vegetarian: Eggplant Caviar - pareve
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.
