Eggplant Caviar
Source: "The Art of Simple Food" by Alice Waters
Geoff and I served this with toasted slices of baguette.
Yield: 2 cups
Preheat the oven to 400.
Cut in half lengthwise:
2 medium eggplants
Sprinkle the cut surfaces with:
Salt
Fresh-ground black pepper
Olive oil
Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a puree.
Add:
2 tablespoons fresh lemon juice
1/4 cup olive oil
Salt
Fresh-ground black pepper
1 garlic clove, peeled and pounded to a puree
2 to 4 tablespoons chopped parsley or cilantro (we used cilantro)
Mix well and taste, adding more salt and lemon as needed.
Variations:
* Use 2 tablespoons chopped mint in place of parsley or cilantro.
* Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.
* Add a pinch or two of dried chile flakes.
* For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.
Geoff and I served this with toasted slices of baguette.
Yield: 2 cups
Preheat the oven to 400.
Cut in half lengthwise:
2 medium eggplants
Sprinkle the cut surfaces with:
Salt
Fresh-ground black pepper
Olive oil
Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a puree.
Add:
2 tablespoons fresh lemon juice
1/4 cup olive oil
Salt
Fresh-ground black pepper
1 garlic clove, peeled and pounded to a puree
2 to 4 tablespoons chopped parsley or cilantro (we used cilantro)
Mix well and taste, adding more salt and lemon as needed.
Variations:
* Use 2 tablespoons chopped mint in place of parsley or cilantro.
* Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.
* Add a pinch or two of dried chile flakes.
* For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.
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