Eggplant (Aubergine) Caviar
- Reviews 1
Ready In: 25 mins
Serves: 20-24
Yields: 3 cups
Ingredients
- 2 (1 1/2lb) purple globe eggplants
- 1⁄2 minced onion
- 2 plum tomatoes, seeded, finely chopped
- 1⁄4 cup roughly chopped fresh flat-leaf parsley
- 1⁄2 cup extra virgin olive oil
- 1 1⁄2 teaspoons fresh lemon juice
- coarse salt, to taste
- freshly ground coarse black pepper, to taste
- pita bread or rye bread, for serving
Directions
- Roast eggplants:
- Using a wooden skewer or fork, pierce eggplants all over.
- Turn two gas burners or gas grill to high flame; place one eggplant on each.
- Cook, turning with tongs as each side blackens and softens, until skins are completely black and flesh is falling-apart tender, about 10 minutes.
- Remove from flame; transfer to a nonreactive baking dish.
- Place one end of dish on a slant so that the juices can run from the eggplants.
- When cool enough to handle, peel away all blackened skin.
- Place eggplant flesh in the bowl of a food processor; pulse until pureed.
- Transfer to a large bowl; stir in the onion, tomatoes, parsley, olive oil, lemon juice, salt, pepper, onion and garlic powder.
- Serve warm or at room temperature with pita or rye bread.
- Serving size will vary; depending on whether you are going to use an appetizer, or a salad with the meal, or as a side dish.
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