Cut the eggplants in half lenghwise and make several deep slits in the flesh; be careful not to pierce the skin. Insert the garlic slivers into the cuts. Lightly sprinkle the cut surfaces with salt, and place the halves on a baking sheet. Bake at 350F. for one hour.
Remove eggplants, cool slightly, and invert on paper towels. As the eggplants finish cooling, squeeze them gently to eliminate any excess liquid. Scrape the eggplant flesh (and the cooked garlic) out of the skins into a small mixing bowl and mash with a fork.
Season to taste with S & P, stir in soy sauce, olive oil, chopped tomato, and raisins; cover and refrigerate overnight.
Just before serving, stir the caviar well and correct seasonings. Stir in the pine nuts and chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (255g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 478 (72%)|
|Amt Per Serving||% DV|
|Total Fat 53.1g||71 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 27.9g|
|Polyunsanturated Fat 14.8g|
|Cholesterol 0mg||0 %|
|Sodium 166.6mg||6 %|
|Potassium 889.8mg||23 %|
|Total Carbohydrate 48.2g||14 %|
|Dietary Fiber 4.8g||19 %|
|Sugars, other 43.4g|
|Protein 9g||13 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 665
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!