RFCJ RECIPE ARCHIVE
Posted by : Lita Lotzkar Eggplant Caviar #2 - pareve
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 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.
