Caviar d'Aubergines

By blum099

Calories: 129
Fat: 2.4 g
Saturated Fat: 0.4 g
Calories from Fat: 16.9%
Cholesterol: 0 mg
Protein: 2.8 g
Carbohydrates: 28.4 g
Sugar: 12.1 g
Fiber: 7.8 g
Sodium: 152 mg
Calcium: 26 mg
Iron: 0.9 mg
Vitamin C: 6.1 mg
Beta Carotene: 68 mcg
Vitamin E: 1.5 mg
Source: La Bretonnière, Grimaud, France. Published in Best in the World II, Jennifer Keller, R.D., editor.

Ingredients

• 6 small eggplants
• 1 garlic head (approximately 10 cloves), with skin
• 1 tablespoon olive oil, divided
• 1 juice of 1 lemon
• 1 salt, to taste
• 1 black pepper, to taste
• Preheat oven to 350°F.

Details

Servings 8

Preparation

Step 1

Wash and drain the eggplants. Prick each eggplant several times with a fork and place on a baking sheet.

Wrap garlic in foil and place the eggplants and garlic in the oven. Bake for about 40 minutes or until the eggplants and garlic are soft. The garlic should have a golden color.

Remove eggplants and garlic from the oven, remove their skins, and place flesh in a blender. Garlic can be removed from the skin by breaking open the skin and then scooping out the soft, cooked garlic. Start to blend and gradually drizzle in the oil. Pour mixture into a medium bowl. With a wooden spoon, mix in the lemon juice, salt, and black pepper.

Serve hot or cold with toasted slices of baguette bread.
Per serving (1/8 of recipe