Eggplant Caviar
  • 1 eggplant, cut in half lengthwise
  • 1 tablespoon of Rich & Creamy Melt®, melted
  • 2 tablespoons chopped, flat-leaf parsley
  • 1 tablespoon minced shallot
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon capers, drained and chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 canned anchovy filets, chopped
  • 1 garlic clove, minced
  1. Heat oven to 350.
  2. Place eggplant on a baking sheet, cut sides up.
  3. Brush the eggplant with the melted Rich & Creamy Melt®.
  4. Bake in the oven for 35 to 45 minutes or until the eggplant is tender.
  5. Remove the eggplant from the oven and cool on the pan; peel.
  6. Coarsely chop the eggplant or use a food processor to pulp the flesh. Place in a medium bowl.
  7. Add the parsley through garlic and stir until well combined.
  8. Serve with pita chips or veggie sticks.


Recipe Categories: Appetizers, Gluten Free, and Rich & Creamy MELT Organic Recipes.
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