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Eggplant Caviar

Recipe photo courtesy of Anna Williams

An old Russian favorite, this dish goes perfectly atop pita bread or served as a dip.

Source: Martha Stewart Living, March 2001



Cook's Notes

Instead of cooking the eggplant over an open flame, you can use the oven: Place the eggplant in a shallow baking pan under the broiler. Broil, turning the eggplant every five minutes until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes.

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How would you rate this recipe?
  • halfnelson79079
    17 AUG, 2018
    This is a great recipe, I would not change a thing!! Have you tried scrambled eggs on rye toast with this on top? Oh my, I have served at brunch, never a crumb left! Little do they know there is some hiding in the fridge for my dinner. I will continue to make this as long as I can stand at the stove! What are some of the ways other readers use this, I am always looking for new adventures in cooking/food!raf

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