Eggplant Caviar (version XVI)

2 eggplant, cut in half and score
2 cloves garlic, minced
1/4 cup olive oil
2 peppers, deseeded and finely diced
1/2 large onion, finely diced
1/2 cup white wine
3 tablespoons honey
4 tablespoons chopped flat leaf parsley

Preheat oven to 375 degrees Fahrenheit.

Score and salt cut sides of eggplant. Place eggplant on a wire rack and allow to sit for 30 minutes. Rinse and gently squeeze out excess moisture. In a small container mix minced garlic and 3 tablespoons of olive oil and brush eggplant with oil and garlic. Place cut side down on a baking sheet and roast for 20 minutes or until eggplants are soft. Remove from oven and allow to cool. Scoop out flesh and reserve.

In a small saucepan, heat remaining olive oil and cook onions and peppers until soft (do not brown). Add eggplant flesh, white wine and honey. Season and cook on a medium low heat for 15 minutes.



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