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Thursday, December 2, 2010

Eggplant Caviar


This is a great appetizer for an adult gathering.  My kids would have nothing to do with it.  Serve it two ways chopped and processed.

eggplant roasted in the toaster oven

chopped

processed in food processor

Eggplant Caviar
from Jacques Pepin The Short-Cut Cook
adapted

1 1pound eggplant
1T safflower oil
2 onions chopped
3 garlic cloves chopped
15 organic cherry tomatoes diced
2T olive oil
1/2t freshly ground pepper
1t salt
1/2t Tabasco sauce
1/2t sugar
1T cider vinegar
1 1/2T chopped cilantro

~ heat oven 400
~ spray cookie sheet with oil
~ half eggplant and bake on cookie sheet 30-45 minutes, until soft
~ as eggplant cooks heat safflower oil in skillet
~ saute onions over medium heat for 3-4 minutes
~ stir in garlic and transfer mixture to bowl
~ add diced tomato, olive oil, pepper, salt, Tabasco, sugar, vinegar and cilantro
~ stir to combine
~cool eggplant and peel and discard skin
~ mince flesh
~ add minced flesh to other ingredients and serve
~ or process and serve

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