directions
-
1
Cut the eggplant in half lengthwise and brush the cut surfaces with 1 tablespoon olive oil
-
2
Place in basket and rotate for 30 to 40 minutes or until the eggplant is very soft
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3
Scrape the eggplant pulp out of the skin into a bowl
-
4
Chop the eggplant pulp and stir in the remaining 2 tablespoons olive oil, tomato, green onions, bell pepper, olives, lemon juice, salt and pepper to taste
-
5
Serve with pita wedges. Tip: To warm pita bread, wrap in foil and place in steamer tray to warm for the last 10 minutes of the eggplant rotating time.
EGGPLANT CAVIAR
ingredients
- Makes 2 cups:
- 1 large eggplant
- 3 tablespoons olive oil, divided use
- 1 medium tomato, seeded and chopped
- 1/4 cup diced green onions
- 1/2 cup diced green or yellow bell pepper
- 3 tablespoons sliced black ripe olives
- 1-1/2 tablespoons fresh lemon juice
- Salt and pepper to taste
- Warmed pita bread wedges