Mediterranean Eggplant Caviar
2 medium eggplants
Preheat oven to 400°. Pierce the skins of the eggplants several times with a fork. Place the whole peppers and the eggplants right on the oven rack and line the bottom or the oven with aluminum foil to catch any juices. Done this way, the eggplants and peppers will roast evenly without being turned.
2 peppers (1 red and 1 green is nice)
1 stalk celery, finely chopped
1 large tomato, chopped
1 tablespoon capers, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons olive oil
2 1/2 teaspoons cider or wine vinegar
2 cloves garlic, pressed
salt and cayenne to taste
While the eggplants and pepper are roasting, combine everything else in a large bowl.
When the peppers blister in about 25 minutes, remove them from the oven and cool for 5 minutes. Then peel, seed, and chop the peppers and add them to the bowl. The eggplants will take about 50 minutes. Remove them from the oven, scoop out the pulp, chop it finely, and add it to the bowl. Discard the eggplant skins. Add salt and cayenne to taste.
Marinate the "caviar" in the refrigerator for at least 2 hours before serving, or better yet overnight.
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