Eggplant Caviar

Photo by Scott Phillips
Ingredients
- 1 to 2 Tbs. fresh lemon juice
- 1 tsp. finely grated lemon zest
- 2 globe eggplant (1 lb. each), roasted and cooled (see the recipe for Oven-Roasted Eggplant)
- Kosher salt and freshly ground black pepper)
- 1 to 2 Tbs. extra-virgin olive oil
- 30 cloves roasted garlic (2 large heads garlic, broken into cloves and roasted)
- 1 Tbs. finely chopped fresh mint or parsley
Put the roasted eggplant on a cutting board and use a spoon to scrape the flesh from the skins. Peel or press the garlic flesh from the skins and add it to the eggplant on the board. With a large knife, chop the eggplant and garlic together until they form a rough purée. Add the lemon zest, 1 tab...
Variations on Eggplant Caviar
-
Eggplant Caviar
- 1 teaspoon Worcestershire sauce
- 1 medium eggplant, peeled and diced
- 1 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 teaspoon pepper
- +16 other ingredients
Best Wine Deals
-
$16.7916% offGalil Mountain Winery Cabernet-Shiraz Blend Shiraz Cabernet Kosher 2009
-
$29.9926% offGary Farrell Russian River Chardonnay 2010
Comments