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Eggplant Caviar


If you have a delicate digestive system, you may have limits on the types of foods you can eat. To make better choices, begin by identifying which foods upset your system. From there, you can make healthy substitutions that can help you avoid the ill effects of certain foods. If you find no obvious pattern to your stomach upset, you should consult your doctor and take steps to rule out another condition such as a food-borne illness.
The first thing you need to do is identify trigger foods. An essential step is keeping a food journal to track the foods you eat, noting any adverse reactions you experience. Some food allergens, such as gluten, occur in a wide variety of sources. Gluten is also found in many food additives, making identification of a precise cause more difficult. If you can find patterns to your gastrointestinal distress, you can then eliminate those foods and substitute healthy alternatives.
Start now and try this delicious snack, starter or as a main course

Eggplant Caviar recipe

Ingredients:
1 lg Eggplant
1 md Onion - finely chopped
1 md Tomato - meaty, peeled and finely chopped
2 lg cloves garlic- minced
1 tb Olive oil
2 tb red wine vinegar
Salt And Freshly Ground
Black Pepper
Fresh Parsley -- Chopped For Garnish

Method:
Preheat the oven to 375 Degrees F. Pierce the eggplant in several places with a knife and bake, on a baking sheet, until soft, about 50 minutes, turning midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the slat and pepper. Cover and refrigerate for several hours. Place in a serving dish and garnish with the parsley. Serve with pita triangles or cocktail rye bread.

Olga

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