Eggplant Caviar - 6g Carbs, 3g Fiber
From: The Vegetarian Resource Group Newsletter
Editor: Sonja Y. Helman
Volume 13, Issue 5
November 2009
(This recipe appears in Vegan Seafood: Beyond the Fish Shtick for
Vegetarians by Chef Nancy Berkoff, EdD, RD
[ http://www.vrg.
(Makes about 2 cups or eight 1/4 cup servings)
1 lb eggplant
2 tsp olive oil
1/2 cup sliced fresh mushrooms
1/3 cup chopped, seeded green bell pepper
1/3 cup sliced green onion (white section only)
1 clove garlic, minced
3 Tbsp diced black olives
1 Tbsp fresh lemon juice
1 tsp ground black pepper
2 tsp kelp powder or ground dried nori (optional)
2 Tbsp chopped pine nuts or almonds (optional)
Preheat oven to 425 degrees. Using a fork, prick the skin of the
eggplant in several spots. Place the eggplant on a non-stick cookie
sheet and bake for 35-40 minutes or until soft and starting to
collapse. Remove from oven and set aside to cool.
Put olive oil in a skillet and saute the mushrooms and green peppers
for 3 minutes. Add the green onions and garlic and saute an additional
3-5 minutes or until the vegetables are tender. Allow vegetables to
cool for 5 minutes.
Carefully remove the stem from the eggplant. Cut the eggplant in half
lengthwise. Using a spoon, scrape the soft interior of the eggplant
into a food processor or blender canister. The peel can be discarded.
Add the sauteed vegetables, olives, lemon juice, pepper, and kelp or
nori powder and blend until smooth.
Place in a bowl and allow caviar to chill for at least 2 hours before
serving. Garnish with nuts, if desired.
Makes: about 2 cups
Serving Size: 8 1/4 cup servings
Nutrition per Serving:
41 Calories, 2g Fat, 1g Protein, 0.5mg Iron, 15mg Calcium, 33mg Sodium
6g Carbs, 3g Dietary Fiber
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