March 8, 2011

Aubergine Paste (Eggplant Caviar)

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

Ingredients:
  • 3/4 lb eggplants
  • 1-2 onions, finely chopped
  • 2 tablespoons vegetable oil
  • 1 tomato, peeled and finely chopped
  • Vinegar
  • Salt, pepper to taste
Directions:
  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!