Eggplant Caviar (version VI)
1/2 pound fresh tomatoes, peeled, seeded, and chopped (1/2 cup)
Preheat the oven to 425 degrees.
3/4 teaspoon salt
1-1/2 pounds eggplants
4 tablespoons plus 1 teaspoon olive oil
2/3 cup minced onion
4 large garlic cloves, minced
4 teaspoons red wine vinegar
freshly ground black pepper
In a strainer above a mixing bowl, sprinkle the tomatoes with 1/4 teaspoon salt; let drain for 20 minutes. Split each eggplant in half lengthwise. Drizzle 1 teaspoon oil over the cut tops. Place in a baking dish with 1/2 cup water and bake for 45 minutes or until tender. Turn them over after 20 minutes, adding more water if necessary. Set aside to cool.
With a teaspoon, scoop out the flesh of the eggplants. In a food processor, puree the eggplant, the drained tomatoes, onion, garlic, remaining oil, vinegar, 1/2 teaspoon salt, and pepper for 1 minute. Taste and correct seasoning.
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