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Eggplant Caviar recipe

1 ea eggplants
3 tbsp olive oil
3 ea onions, minced
1 ea tomato, minced
2 tsp lemon juice
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Bake eggplant at 375'F. about 30 minutes or until tender. Peel and chop. Sprinkle chopped eggplant with salt to taste and let stand 1-2 hours. Heat 2 tablespoons olive oil in large skillet. Add eggplant, onion and tomato and cook over low heat until eggplant is tender. Add remaining 1 tablespoon oil, lemon juice and salt and pepper to taste. Continue to cook over low heat, few minutes to blend flavours. Chill well before serving as appetizer or dip for crackers or vegetables. Makes 3-1/2 cups or 8 appetizer servings.

Cuisine: Russian
Source: Olga's collection
Recipe category: Appetizers > Vegetables, Vegetable-Dishes > Other

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