Spread Eggplant Caviar

posted by Queen Bee 08-13-99 2:48 PM

Eggplant Caviar

4 cloves garlic, unpeeled
1 eggplant(1 pound)
3 tablespoons finely chopped walnuts
2 teaspoons lemon juice
1 teaspoon olive oil
1/2 teaspoon each ground coriander and cumin
1/4 teaspoon paprika
1/8 teaspoon each ground cinnamon and salt.

Preheat the oven to 400F.

Wrap the garlic cloves in aluminum foil.

Prick the skin of the eggplant a few times with a fork and place it on a baking sheet along with the garlic.

Bake for 30 minutes or until the garlic packet feels soft.

Bake the eggplant an additional 20 minutes or until soft; cool.

Unwrap the garlic, squeeze the cloves into a medium-size bowl and mash them.

Halve the eggplant and scrape the flesh into the bowl descarding most of the seeds.

With a fork mix in the walnuts, lemon juce, oil, coriander, cumin, paprika, cinnamon and salt.

Spoon into a small serving bowl and serve at room temperature or chilled with crackers.

Makes about 1 cup

Prep time 8 min
cook time 50 min
Per tablespoon
Calories 20
Saturated fat 0g
Total fat 1g
Protein 1g
carbohydrate 2g
fibre 0g
sodium 18mg or .018g
Cholesterol 0g

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