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1/2 cup -
1/2 cup - minced
1/4 cup - minced fresh
1 tsp - minced jalapeno
2 tbsp -
1 tbsp - fresh
1/2 tsp - salt
freshly ground black pepper to taste
How to Make Eggplant "Caviar"
Prick eggplant in several places with a fork.
Place on a microwave-safe dish and microwave on high, uncovered, until soft and collapsed, about 10 minutes. Set aside to cool.
Arrange walnut pieces on another microwave-safe dish and cook uncovered, until fragrant and toasted, for about 2.5 minutes. Chop fine.
Scrape out the eggplant flesh and coarsely chop.
In a large bowl, combine eggplant, walnuts, onion, parsley, chilli, garlic, salt and pepper.
Slowly beat in the oil and lemon juice.
Adjust seasonings if necessary.
Cover loosely and let stand at room temperature to let the flavours meld. The longer it stays, the better it tastes.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.