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Eggplant Caviar

This mixture, also known as Poor Man’s Caviar, can be used as a dip with raw vegetables or to stuff celery.
Ingredients
- 1½ cups onions, diced
- 2 cloves garlic, minced
- 2 tablespoons butter or ghee
- 1 medium eggplant, chopped
- ⅓ cup water
- ¼ cup olive oil
- ¼ cup lemon juice
- 2 tablespoons fresh basil, minced, or 1 teaspoon dried basil
- 2 tablespoons sesame seeds (optional)
Directions
Soften onion and garlic in butter or ghee over low heat. Add eggplant and water. Cover pot and cook over medium heat for 2 minutes. Reduce heat and simmer for 10 minutes. Stir in remaining ingredients. Purée in two batches in blender. Chill. Makes approximately 2 cups.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Purchasing The Candida Albicans Yeast-Free Cookbook, 2nd edition via the Amazon link helps support Price-Pottenger.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2014 Volume 38 Number 1
Copyright © 2014 Price-Pottenger Nutrition Foundation, Inc.®
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