Egg Plant Caviar

Ingredients -

2 large egg plants
4 tbsp lemon juice
4 tbsp baked garlic puree
4 tbsp parsley,chopped

Procedure -

Place the whole egg plant on the grill and cook until tender.Keep the egg plant turned every 5 minutes.The skin will be charred cook for 15 minutes.Place in a moderate oven for 10 more minutes and remove.Allow the egg plants to become cold and peel and chop into a compound.Add the juice from the egg plants.Reheat on the stove with the lemon juice,garlic puree and season to taste.Add in the chopped parsley and the quennele egg plant on to the plate.

Serves five person

Nutrition per serving -

2 calories,0mg cholesterol,3mg sodium