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Eggplant Caviar


BY: Bertha Mann
"Smooth broiled eggplant accented with chopped onion, olive oil, and dill. You can adjust the seasonings to your liking. Serve in a pita or as a dip for bread."
* 1 large eggplant
* 1/3 cup chopped onion
* 3 tablespoons olive oil
* 2 tablespoons chopped fresh dill
* 2 teaspoons kosher salt
* 1 teaspoon freshly ground black pepper

1. Preheat oven to broiler setting.
2. Wash eggplant thoroughly, then pierce skin with a fork in several places. Place on a baking sheet and broil in preheated oven for 8 to 10 minutes, until soft. Turn eggplant over and broil for an additional 8 to 10 minutes. Remove from oven and slice in half.
3. Scoop out eggplant pulp with a spoon and place in a medium bowl. Mix in onion, olive oil, dill, salt, and pepper. Serve hot or cold.

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