Eggplant Caviar
(from Ethicarian’s recipe box)
Makes about 2 cups
Source: The Joy of Cooking, via NPR- http://www.npr.org/templates/story/story.php?storyId=7870158
Prep time: 20 minutes
Cook time: 45 minutes
Ingredients
- 1 eggplant, about 1 lb
- 1/2 large tomato
- 3 garlic cloves
- 3/4 t salt
- 3 T vinegar
- 1 1/2 t vegetable oil
- black pepper
Directions
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Preheat oven to 350 degrees. Prick the eggplant all over with a fork, and roast on a foil-lined baking sheet for 30 to 45 minutes, until soft. Make a few slashes in the bottom of the eggplant, and drain it in a colander for about 20 minutes. Cool completely.
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Cut eggplant open and scrape out flesh and seeds with a fork onto a cutting board, discarding the skin. With a large knife, chop the eggplant flesh into very small bits. (Unfortunately, the food processor, although speedier, only purees the eggplant, leaving little texture.) Scrape into a medium bowl.
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In a food processor, puree the tomato with garlic. Pour puree into bowl with chopped eggplant, add the salt, black pepper, vinegar and vegetable oil. Adjust seasonings to taste.