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Eggplant Caviar
~ Serve
as a dip with chips, crackers, pita bread or crostini ~
1 medium eggplant
3-4 Tablespoons extra
virgin olive oil, divided
Kosher salt and
freshly cracked black pepper
Juice of 1 lemon
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Preheat oven to 4000.
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Halve a medium
eggplant. With the tip of a knife, score a diamond pattern 1/8" into the meat
of the eggplant. Place meaty side up on a sheet pan. Spread ½ tablespoon of
extra virgin olive oil on each side. Sprinkle with kosher salt.
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Roast 15-20 minutes
until you can push a fork in with medium resistance. Remove from oven and let
cool.
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Scoop eggplant from
skin onto a cutting board. Chop into rough cubes, the texture and consistency
of a relish. Place in a bowl.
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Add lemon juice,
garlic, 2 to 3 tablespoons of olive oil, and kosher salt and black pepper to
taste.
©Tarbell’s 1997
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