Eggplant Caviar
Ingredients
- 1 teaspoon olive oil
- Celtic Sea Salt
- 5 medium eggplants
- 1 ¼ cups of chopped parsley
- 5 tablespoons white vinegar
- 2 ½ tablespoons lemon juice
- 1 ½ tablespoons chopped mint
- 1 ½ teaspoons minced garlic
- ½ teaspoon thyme
- ½ teaspoon oregano
- ¼ teaspoon nutmeg
- ½ teaspoon nutritional flakes
- 1 ¼ teaspoons ground pepper
- ¾ teaspoon ground cinnamon
Instructions
- Preheat the oven to 350 degrees. Oil a rimmed baking sheet, and sprinkle it with salt. Cut the eggplants in half lengthwise and set them cut side down on the baking sheet. Bake the eggplant until tender, or about 45 minutes. Remove the eggplants from the oven, and let them cool. Peel the eggplant, and finely chop the pulp. Transfer the pulp to a colander, and let drain. In a large bowl thoroughly combine the eggplant with the remaining ingredients. Cover and refrigerate for at least 24 hours.
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