I always take eggplant caviar on picnics to spread on crusty bread or for
dipping cold chicken.
I make eggplant caviar a day ahead to let the flavors intensify. I keep it
refrigerated for 2 weeks; it ages well.
Makes 2 Cups
1/2 pound fresh tomatoes, peeled, seeded, and chopped (1/2 cup)
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
Preheat the oven to 425 degrees.
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
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
Taste and correct seasoning.
These recipes my be reprinted with the following credit:
Recipe(s) from CHEZ N
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