Eggplant Caviar
When cooked and combined with onion and lemon juice eggplant does taste a bit like caviar—only it’s better for you!
Ingredients
- 1 medium eggplant
- 1 teaspoon salt divided
- 2 tablespoons olive oil
- ½ cup finely chopped onion
- 4 cloves garlic minced
- 2 tablespoons lemon juice
- ⅛ teaspoon cayenne pepper
- ½ cup toasted chopped walnuts
Instructions
- Preheat oven to 375°F. Peel eggplant and slice into ½-inch rounds. Sprinkle with ½ teaspoon salt; let stand for 10 minutes, then rinse and pat dry.
- Combine in 3-quart slow cooker with olive oil, onion, garlic, lemon juice, ½ teaspoon salt, and pepper. Cover and cook on low for 6–7 hours or until vegetables are tender.
- Turn slow cooker off and mash eggplant mixture with a fork until partially smooth. Stir in walnuts and serve immediately, or place in bowl, cover, and refrigerate for up to 24 hours before serving.
Notes / Tips / Wine Advice:
Toasting Nuts
Toasting nuts brings out their flavor and makes a little go a long way. To toast nuts, preheat an oven (or the toaster oven) to 350°F. Spread nuts in a single layer on a baking sheet. Toast for 8–12 minutes, shaking pan once during cooking time, until the nuts are fragrant and a bit darker in color. Let cool completely before chopping.Nutritional Information
Calories: 112.21 kcal | Protein: 3.55 g | Fat: 8.58 g