| Eggplant Caviar | Appetizers |
|
1 eggplant,about 1 1/4 lb.
6 green onions, finely chopped 2 large clove garlic,minced 1 large tomato, peeled and chopped 1 stalk celery,finely chopped 1/2 cup minced green pepper 1 tbsp. lemon juice |
2 tsp vegetable oil
1/2 tsp. thyme 1/2 tsp. salt 1/4 tsp. freshly ground pepper 2 dashes of Tabasco based on recipe from "Smart Cooking" by Anne Lindsay with some changes |
Prick eggplant in several places with a fork. Place on a baking sheet and bake in a 400F. oven for 45 minutes or until soft, turning once or twice during baking. Let cool, then peel and chop finely.
In mixing bowl, combine eggplant, onions, garlic, tomato, celery and green pepper; toss to mix. Add lemon juice, oil, thyme, salt and pepper; mix well. Cover and refrigerate at least 1 hour to blend flavors. Makes 3 to 4 cups.
Serve with melba toast or in croustades.
CROUSTADES:
From 1 loaf of bread, cut out 2 inch diam. circles(2/slice). Roll thin with rolling pin and press into small muffin tins. Bake in a 300F. oven for 20 to 25 minutes. Remove from oven and cool. These can be made ahead of time and frozen.