Poor Man’s Caviar


  • 1 medium eggplant
  • 2 tablespoons freshly-chopped parsley
  • 1 medium tomato
  • 1/2 onion, finely chopped
  • Juice of 1 lemon
  • Capers (optional)
  • 1 small clove garlic, finely minced
  • Salt and pepper
  • 1/4 c. olive oil
  1. Peel and, if possible, remove seeds from eggplant. Dice into 3/4-inch cubes. Heat water to boiling.
  2. Add diced eggplant and bring to boil. Reduce heat to simmer and cook for 10 minutes. Drain and allow to cool.
  3. Chop into small pieces the tomato. Add chopped tomato, chopped onion and minced garlic. Add approximately 1 tsp. capers, salt and pepper.
  4. Chill in dish overnight.
  5. Before serving, add olive oil and season again to taste. You may desire to add more lemon juice.


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