Eggplant Caviar With Fresh Pita Chips |
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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This recipe . But, I got this from a friend, who got it from and friend, who got it from a friend. But I love this. I'm not sure where it originated, but it definitely is good. My one friend keeps telling me it was from a small farm stand somewhere in Wisconsin. It works for me. Well, where ever it came from, it is definitely worth, posting. I love eggplant and peppers, and this is not hard, and definitely worth it. Ingredients:
1 large eggplant, roasted and rough chopped |
1 red pepper, rough chopped |
1 cup cremini mushroom, rough chopped |
1 shallot, chopped |
3 tablespoons olive oil |
1 teaspoon olive oil to saute the vegetables |
1 tablespoon lemon juice (about 1 lemon) |
1 tablespoon fresh parsley, chopped |
1 teaspoon kosher salt |
1 tablespoon kosher salt, to taste |
1 teaspoon ground black pepper, to taste |
4 pita breads |
6 teaspoons olives or 6 teaspoons vegetable oil |
2 teaspoons garlic, minced |
Directions:
1. Eggplant and Pepper - first off, they need to be either grilled or roasted. I prefer grilling, however, you can easily do them in the oven as well. If using the oven, roast at 500 degrees for both the pepper and eggplant. Either or, just poke the eggplant a few times with a fork or knife so steam can escape. Put on the grill or in the oven whole. Pepper the same way. In the oven or on the grill, the pepper will take 10-15 minutes until nice and charred. The eggplant will take about 20-30 minutes until nice and charred and it is very tender. Just check it with a knife. You want it soft. The eggplant will start to collapse and fold in a bit once it is done. Remove both vegetables and set in a bowl covered with plastic wrap. This helps the skin separate.
2. Once the vegetables are cool and easy to handle, remove the skin from the pepper and rough chop. The eggplant, same thing, cut in half, scoop out the flesh, it should easily come right out and rough chop too.
3. Cook the base vegetables - iIn a small saute pan, add 1 tablespoons of olive oil and heat to a medium high heat and saute the shallots and mushrooms until they begin to brown and the onions are tender. It only takes about 4-5 minutes.
4. Time to put it all together - in the food processor, add the eggplant, red pepper, mushrooms, shallots, remaining olive oil, lemon juice, parsley, 1/2 of the salt. Pulse in 10 second intervals until a rough chop. It should resemble caviar, not a smooth puree. After nicely chopped, season with any extra salt or pepper if needed.
5. Pita - Cut with a pizza cutter or scissors into wedges and just brush the pita with olive oil mixed with garlic and bake on 375 until golden brown. Slice up in triangles and enjoy.
6. This is also great with crackers and vegetables as a dip. Serve on toasted baguettes and even top with Feta. It is a wonderful dip.
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