Eggplant Caviar (version X)
2 long, skinny eggplants or one medium globe eggplant
Slice eggplant in half and cut in cross hatch pattern into flesh but not through the peel. Drizzle with olive oil. Bake in a preheated 350 degree oven for 1/2 hour, until tender to a fork pierce. Allow to cool, remove the flesh with a spoon and crush or puree it carefully by hand or in a food processor along with the crushed garlic, salt, and pepper to taste. The paste must be stiff. Pour, if you wish, the juice of a lemon over it. Spread on toasted or fresh bread.
2 cloves garlic, smashed, peeled, and chopped
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