• Prep Time:
  • Cooking Time:
  • Serves: 8 Servings

Country French Caviar

  • Recipe Submitted by on

Category: Side Dishes, Snacks

 Ingredients List

  • 2 lb Eggplant (about 2 large)
  • 1/2 lg Onion -- peeled
  • 1 Clove garlic -- peeled
  • 2 tb Olive oil
  • 1 tb Red wine vinegar
  • 2 tb Lemon juice
  • Salt and freshly ground
  • Pepper -- to taste
  • 1/2 c Tomato sauce
  • 3 tb Minced fresh basil


1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a
half-dozen slits in skin of each eggplant to allow steam to escape. Place
eggplants on a baking sheet. Bake until very soft (about 1 hour).

2. When cool enough to handle, peel eggplants and place pulp in a food
processor or blender with onion and garlic. Blend until smooth. Add oil,
vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.
Season with salt and pepper. Stir in tomato sauce and basil. The spread can
be made up to 2 days ahead without the basil. Refrigerate, but serve at
room temperature; just before serving, mince basil and stir in; taste and
adjust seasonings, if necessary.

Makes about 4 cups, 8 servings.

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