Roasted Eggplant and Garlic Caviar

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1 large head garlic, roasted* [see below]
3 large eggplants, whole with skin on
1 medium vidalia, red or other sweet onion, chopped
1/2 cup fresh italian parsley, chopped
1 tablespoon fresh basil, chopped [optional]
2 tablespoons olive oil
1/4 teaspoon tabasco sauce [optional]
salt and pepper, to taste

On a gas or preferably charcoal barbecue, roast the whole eggplant evenly on all sides until the skin is charred or the eggplant is soft. Set aside and let cool. Peel off charred skin, or scoop out the soft insides of the eggplant and place in a large bowl. Add Garlic, olive oil, onion, parsley, basil, Tabasco┬« Sauce, salt and pepper to taste. Serve as a canapé,  or serve with Armenian cracker bread, as a vegetable dip, or as a vegetable side dish. Can be served hot or cold.



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