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Eggplant (Aubergine) Caviar

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“An interesting appetizer made from vegetables. It has no fish in it and really nothing in common with the fish egg product it's named for. I believe it takes it's name because it resembles the look of caviar. This recipe is from the Fannie Farmer cookbook twelfth edition 1979”
READY IN:
1hr 20mins
YIELD:
2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350ºF.
  2. Bake the eggplant for 1 hour.
  3. When it is cool enough to handle, peel and chop coarsely.
  4. Blend in the scallions, parsley, pepper, vinegar, and olive oil in the blender or food processor.
  5. Put the mixture in a bowl and add the coarsely chopped eggplant and salt to taste.
  6. serve chilled or at room temperature with crackers, corn chips or tortilla chips.

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