Roasted Eggplant (Aubergine) Caviar |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Healthy, easy. There are no exact amounts for this spread/salad/side-dish. Experiment with ingredients/amounts. Ingredients:
2 large heavy eggplants |
2 heads garlic |
2/3 cup vidalia onion, chopped |
2/3 cup red bell pepper, chopped |
2 tablespoons extra virgin olive oil (plus more to brush garlic) |
kosher salt |
fresh ground black pepper |
parsley (optional) or tarragon (optional) or thyme (optional) or cumin (optional) |
Directions:
1. Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
2. (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
3. Chop onion and red pepper.
4. After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
5. Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
6. Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
7. Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
8. Serve with regular or toasted pita, crackers or crudites.
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