"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Eggplant Caviar Recipe

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

Contributor:  
Contributor:  
Lydia Brown
Added: Saturday, March 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 large eggplant
1/2 medium green pepper
1 large onion, sauteed in 1/2 cup oil
1/4 tsp pepper
2 tbsp lemon juice
1 tbsp sugar
1 tsp salt
1 hardboiled egg, halved and sliced

Directions:
Directions:
Bake eggplant in a pan at 400, turning occasionally until soft and collapsed. Remove skin when cool enough to handle. Cut pepper into large strips and place in food processor. Pulse 2 or 3 times. Add eggplant and remaining ingredients except for the egg and process in short pulses 4 or 5 times until coarsely chopped. Add cut up egg and pulse again until the egg is finely chopped. Refrigerate for several hours or over night to blend flavors.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Serve on crackers, pita wedges or thin slices of heavy black bread. Can also be served on lettuce as a salad

 

 

 

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