Appetizers - Side Dishes

Eggplant Caviar

Vegan Spreads
Eggplant Caviar
I'm not sure why this is called Caviar but it's tasty and I'm sharing the recipe with you. I found it written on a card in my little recipe box so I have no idea who the credit goes to, but I tweaked it a little anyway so here it is:
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  1. 1-2 Eggplant (1 lb)
  2. 1/8 Cup Olive Oil
  3. 1/2 Cup diced bell pepper
  4. 1/2 Cup diced celery
  5. 3 Cloves minced garlic
  6. 2-3 tomatoes, peeled and chopped
  7. 1/2 Cup Ripe Pitted Olives - Halved
  8. 3 TBS Wine Vinegar OR Lemon Juice OR Wine
  9. 1 TBS fresh chopped Oregano
  10. 1 TBS fresh chopped Basil
  11. Salt and pepper to taste
  12. Fresh chopped parsley for garnish
  1. Place un-peeled whole eggplant in preheated 350 degree oven and back for 30-45 minutes until soft.
  2. When cool, slice in half and remove seeds. Chop eggplant and set aside.
  3. Heat oil in skillet and add garlic, peppers, and celery. Cook 4-5 minutes.
  4. Stir in eggplant and other remaining ingredients.
  5. Simmer uncovered about 20-30 minutes, stirring occasionaly.
  6. Remove from heat.
  7. Serve chilled with crackers, crustini, pita, crudites, toast, etc...
  8. I bet this would even be yummy in a sandwich or on a burger.
  9. Enjoy!
Sweet Vegan Living
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