Eggplant Caviar Sala Recipe

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Ingredients:

Serving

1 large eggplant about 2 lbs.
2 tbsp. green olive oil
2 cloves of garlic,crushed
6 shallots.peeled and diced
dash of cayenne pepper
3 tbsp. lemon juice
1/4 cup fresh italian parsley,chopped
varitions;add 1 roasted pepper,diced
or 1 tbsp. of dijon mustard

Directions:

Place the halvedeggplant on a cookie sheet skin side down and broil for 5 min.
Scoop out the pulp and cool for a few minutes.
Put the oil,garlic,shallots,and pepper into a saute pan and cook for 5 minutes.
Put this mixture into a blender with the lemon juice,parsley,and eggplant pulp and blend for a few seconds,until smooth.
Chill until ready to serve ,before serving bring to room temperature for more taste better speading consisteney.
Or use hot over fish,chichen,veal,or pasta.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	109.06 Kcal (457 kJ)
Calories from fat	32.46 Kcal
		% Daily Value*
Total Fat	3.61g	6%
Sodium	33.58mg	1%
Potassium	429.16mg	9%
Total Carbs	18.33g	6%
Sugars	9.11g	36%
Dietary Fiber	4.33g	17%
Protein	3.23g	6%
Vitamin C	12.8mg	21%
Iron	1mg	6%
Calcium	41.1mg	4%

Amount Per 100 g
Calories	71.05 Kcal (297 kJ)
Calories from fat	21.15 Kcal
		% Daily Value*
Total Fat	2.35g	6%
Sodium	21.88mg	1%
Potassium	279.58mg	9%
Total Carbs	11.94g	6%
Sugars	5.93g	36%
Dietary Fiber	2.82g	17%
Protein	2.1g	6%
Vitamin C	8.3mg	21%
Iron	0.6mg	6%
Calcium	26.8mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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