Eggplant Caviar

6 Ea. Large eggplants

1/2 Cup Olive oil

1 Tblsp. Lemon juice

1/2 Cup Italian parsley, chopped

1 Ea. Spanish onion, small dice

3 Bulbs Garlic, minced

1 Cup Tomato paste

1 Oz. Chives, finely minced 6 Ea.

Basil leaves, chiffonade

Salt, pepper and cayenne to taste

Wipe eggplants and rub with olive oil, salt, and pepper. Roast over open fire to burn skin. Roast in hotel pan until deflated and soft. Remove eggplants, cool to room temperature. Remove skin and scoop out pulp. Foodmill eggplant. Caramelize onion and garlic. Add eggplant, lemon juice, salt and pepper. Cook down to a paste and add tomato paste. Cook 5 minutes. Cool. Fold in herbs. Add seasonings.


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