"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Eggplant Caviar Recipe

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This recipe for Eggplant Caviar, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


1 eggplant
1/2 walnut pieces
1/4 minced onion
1/4 c. minced fresh Italian parsley
1 to 2 minced hot Chili pepper
1 clove garlic, minced
1/2 t. salt
Freshly ground black pepper
2 T extra virgin olive oil
1 T fresh lemon juice

Prick eggplant and cook in microwave on full power
uncovered until soft and collapsed - about 10 minutes. Cool.
Cook walnut pieces in microwave uncovered until fragrant
and toasted - 2 1/2 minutes. Chop fine.
Scrape eggplant flesh into wooden chopping bowl and
coarsely chop. Stir in walnuts, onion, parsley, Chili pepper,
garlic salt and pepper. Slowly beat in olive oil and lemon.
Adjust seasonings.
Cover loosely and let stand at room temperature for several

Number Of Servings:
Number Of Servings:
1 1/2 c.
Personal Notes:
Personal Notes:
Great on bruchetta or served on the crisp end of Belgian endive
leaves as an appetizer.




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