Eggplant Caviar (version XX)

2 medium purple eggplants
2 tablespoons chopped onion
24 garlic cloves, finely minced
1 large fresh tomato, peeled and seeded
1/2 cup extra virgin olive oil
2 tablespoons lemon juice
1 1/2 teaspoons sea salt
1/2 teaspoon marjoram

Preheat broiler. Slice eggplant into thick, lengthwise slices. With the point of a sharp knife, score the slices and sprinkle with salt. Drain on paper towels for 30 minutes. Place drained eggplant slices on an oiled or nonstick baking sheet and broil for 1520 minutes, until tender, turning once. When cool, finely chop with a knife or in a food processor along with onion, garlic, and tomato. Combine chopped ingredients in bowl and whisk in a thin stream of olive oil. Whisk in lemon juice, salt, and marjoram. Taste and adjust seasoning. Refrigerate until ready to serve.

Serves 10

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