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Eggplant/Aubergine Caviar

Prep time: N/a | Difficulty: medium | Serves: 5

This eggplant/aubergine dish, traditional in Middle Eastern countries, makes a great filling for whole-wheat pita, or use it to top toast or crackers.

Tags:

View All lunch snack vegetarian

Nutritional information per serving (1/5 of recipe)

Fat

0.4g 

Saturated

0g 

Carbohydrate

16g 

Protein

3g 

Calories

76kcals 

Ingredients

  • 1-2 eggplants/aubergine (about 3 cups (675g) mashed pulp)
  • 1/4 cup (44g) onion, finely minced
  • 1/4 cup (44g) green onion/spring onion, finely minced
  • 1/4 cup (44g) green pepper, finely minced
  • 2-3 cloves of garlic, finely minced (or 1/2 tsp. garlic powder)
  • 1 cup (175g) finely diced, peeled tomatoes (may used canned, diced)
  • 1 tsp. sugar
  • juice from 1 lemon
  • black pepper, to taste

Method

  1. Microwave “pierced” eggplant(s)/aubergine on high for 10 minutes. Let cool slightly.
  2. In a large bowl, combine remaining ingredients.
  3. Slice eggplant/aubergine in half and scoop out insides into bowl. Stir well to combine.
  4. Refrigerate 2 or more hours before serving.
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