Today I am going to share a recipe of the eggplant caviar. I learnt it from my friend (Ira thanks again :) This is the way we make it here, in Moldova.
Mmm...I really enjoy the smoky taste of eggplants together with a tomato and an onion. It goes very well as an appetizer. You have to try this spread...
Inspirational Note on Health Benefits:
In this section I will cite some health benefits from http://www.whfoods.com. So, according to The George Mateljan Foundation "Researchers at the US Agricultural Service in Beltsville, Maryland, have found that eggplants are rich sources of
phenolic compounds that function as antioxidants. Plants form such compounds to protect themselves against oxidative stress from exposure to the elements, as well as from infection by bacteria and fungi.
phenolic compounds that function as antioxidants. Plants form such compounds to protect themselves against oxidative stress from exposure to the elements, as well as from infection by bacteria and fungi.
The good news concerning eggplant is that the predominant phenolic compound found in all varieties tested is chlorogenic acid, which is one of the most potent free radical scavengers found in plant tissues. Benefits attributed to chlorogenic acid include antimutagenic (anti-cancer), antimicrobial, anti-LDL (bad cholesterol) and antiviral activities".
Let's get started!
Preparation
and cooking time: 50-80 min.
Serves: 8-10.
Serves: 8-10.
We will need:
Eggplants: about 1 kg (2.2 lbs)
Tomato: 1 (medium)
Onion: 1 (small)
Sunflower or
vegetable oil: 2 tbsp
Salt: to taste
Preheat the oven to 177 degrees Celsius (350 degrees Fahrenheit).
Wash, dry and then poke each eggplant a few times with a sharp knife to make small holes for the steam to escape.
Put them on the baking sheet and bake them for about 40-50 minutes or until they are ready (very soft), turning occasionally.
When they are ready, remove them from the oven and let them cool.
Trim the stems off the eggplants and remove the skin. It comes off easily.
Chop finely the eggplants.
Peel the onion.
Wash and chop finely the onion and tomato, too.
Mix the ingredients in a bowl. While mixing add sunflower or vegetable oil and salt to taste.
The spread is ready! Enjoy it!
Onion: 1 (small)
Sunflower or
vegetable oil: 2 tbsp
Salt: to taste
Wash, dry and then poke each eggplant a few times with a sharp knife to make small holes for the steam to escape.
Put them on the baking sheet and bake them for about 40-50 minutes or until they are ready (very soft), turning occasionally.
When they are ready, remove them from the oven and let them cool.
Trim the stems off the eggplants and remove the skin. It comes off easily.
Chop finely the eggplants.
Peel the onion.
Wash and chop finely the onion and tomato, too.
Mix the ingredients in a bowl. While mixing add sunflower or vegetable oil and salt to taste.
The spread is ready! Enjoy it!
I will try this recipe soon. I love roasted eggplants and sometimes add this when I make an omelette.
ReplyDeleteI also like roasted eggplants. I'm glad you're going to try this recipe, Alisa. Let me know how it goes.
ReplyDelete