Eggplant Caviar

Eggplant Caviar

Description

Roasted Eggplant Caviar is a great dip to use over vegetables and either a toasted pita or pumpernickel bread.

Ingredients

• 1 medium eggplant
• 1/4 cup chopped red onion
• 2-3 garlic cloves
• 1 plum tomato, seeded and diced
• 2 tbsp extra virgin olive oil
• 3 tbsp lemon juice
• 3 tbsp parsley, coarsely chopped
• 2 tbsp basil, coarsely chopped
• salt & fresh ground ground black pepper

Procedures

1. Heat oven to 425 degrees F.
2. Rinse eggplant.
3. Prick eggplant with fork a few times.
4. Cover a baking sheet with foil and place the eggplant on it.
5. Roast the eggplant for ~47 minutes, achieving a dry feeling on the top side of the eggplant.
6. Let cool for ~11 minutes.
7. Take eggplant, cut in half.
8. Scoop the pulp out of both halves.
9. Chop the eggplant pulp until you achieve a very fine consistency, keep the seeds.
10. Throw out skin.
11. Blend all ingredients to together.
12. Achieve a smooth consistency.
13. Serve at room temperature.