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Eggplant Caviar

A tasty dip for raw vegetables.


1 eggplant
1 onion, chopped
2 cloves garlic, minced
3 tablespoons lemon juice
1/4 cup Italian parsley, chopped

Roast the eggplant over a gas flame or under the broiler until the skin is charred and the eggplant is soft, about 10 minutes. Cool it and rub most of the skin off. Mash the eggplant pulp, put it in a strainer and press gently to drain off the liquid. Stir in the remaining ingredients. If a very smooth dip is desired, puree it in a blender.

About 2 cups

June 21st, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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