Shop for Hot Sauces, Salsa, Spicy Barbeque & More! If it's Fiery Foods you're after... we've got it!
Cosmic Chile
Hottest Sauces in the galaxy
Store Hours
View Cart
Hot Sauces
  Global Warming
  Habanero Heat
  Hottest Hot Sauce
Spicy Barbeque
Buffalo Wing Sauce
Jamaican Jerk
Steak Sauces
Dry Rubs & Spices
Spicy Mustard
Get Pickled
Fixin's & Drink Mixers
Party Snacks
Pepper Lights & More
Gift Baskets
Cosmic Crates
Gift Certificate
Heat Level
  Mild (0-2)
  Medium (3-5)
  Hot (6-8)
  Wow! (9-11)
  Atomic (12-14)
  Out of this World (15+)
Primary Pepper
  Scotch Bonnet
  Red Savina
  Pepper Extract
  All Natural
  Capsicum Extract
  Multiple Pepper
  Low Sodium
  No Sugar Added
  Vinegar Free
  Around the World
  Award Winning
  Rude & Crude
  Sparky's Favorites
Top Brands
  Blair's After Death
  Da' Bomb
  Dave's Insanity
  Mad Dog Inferno
  Marie Sharp's
  Ring of Fire
Facebook Like

Go Back To Previous Page


Huy Fong Eggplant Caviar
• 1 large eggplant, unpeeled
• 1/4 cup chopped onion
• 2 Tbls. lemon juice
• 1 Tbls. olive or vegetable oil
• 1 small clove garlic
• 1/2 tsp. salt
• 1/2 tsp. Huy Fong Sriracha Hot Chile Sauce
• Sieved egg white (optional)
• Lemon slice (optional)

Preheat oven to 350° F. Place eggplant in shallow baking dish. Bake 1 hour or until soft, turning once. Trim off ends; slice eggplant in half lengthwise. Place cut-side-down in colander and let drain 10 minutes. Scoop out pulp; reserve pulp and peel.

In blender or food processor, combine eggplant peel, onion, lemon juice, oil, garlic, salt and Huy Fong Sriracha Hot Chile Sauce. Cover; process until peel is finely chopped. Add eggplant pulp. Cover; process just until chopped. Place in serving dish. Garnish with egg white and lemon slice, if desired. Serve with toast points. Makes 1 1/2 cups.

Related Products to this article
Huy Fong Foods Huy Fong Sriracha Hot Chile Sauce
Huy Fong Sriracha Hot Chile Sauce

Credit Cards Accepted

Copyright © 2004-2012 Sparky Boy Enterprises. All rights reserved.

Powered by InfoGears