Monday, August 16, 2010

Eggplant Caviar

This recipe is courtesy of It was the perfect recipe for the enormous Italian eggplant I received in my share last week, and a big hit with my friends and family!

Eggplant Caviar
1 large or two small eggplants
1/3 cup finely chopped onion
3 tablespoons olive oil
2 tablespoons chopped fresh dill (or 1 tablespoon dried)
3-5 garlic cloves, finely chopped
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

1. Preheat oven on broiler setting.
2. Wash eggplant and pierce skin several times with a fork. Place on a baking sheet and broil on center rack of oven for 10 minutes. Turn and broil an additional 10 minutes. Remove from oven, allow to cool slightly.
3. Split the eggplant in half and with a spoon, scoop pulp into the bowl of a food processor or blender. Pulse briefly, just until smooth. Add onion, olive oil, dill, garlic, salt, and pepper. Pulse only until mixed. You don't want to puree or further chop these ingredients, just blend them.
4. That's it! Serve warm or chilled on a hearty, crusty bread.

No comments:

Post a Comment