March 8, 2011

Aubergine Paste (Eggplant Caviar)

These make perfect hors d'oeuvres (appetizers) for any party!

  • 3/4 lb eggplants
  • 1-2 onions, finely chopped
  • 2 tablespoons vegetable oil
  • 1 tomato, peeled and finely chopped
  • Vinegar
  • Salt, pepper to taste
  1. Bake or boil the eggplants until ready.
  2. Peel and finely chop.
  3. Saute onion and tomato (to peel the tomato easily, make several slits on its skin with a knife and drop it in a pot of boiling water for 30 seconds).
  4. Add onion and tomato to the eggplants, along with salt, pepper, and a small amount of vinegar.
  5. Mix everything, cook a little bit to remove excess moisture, and cool.
  6. This paste is perfect with fresh bread or toast. ENJOY!

1 comment:

Roma said...

i would recommend this yummy swandwiches!