2 clovegarlic, crushed
1small tomato, chopped
1 Tbspparsley (fresh, if you have it otherwise, dried works fine.)
·juice from 1/2 lemon
3 Tbspolive oil
·salt and pepper to taste
How to Make Eggplant Caviar
- Preheat the oven to 350°F. Slice the eggplants in two lengthwise, and place cut side down on a no stick baking sheet. Bake for 45 minutes or until very tender.
Remove from the oven and allow to cool enough so you can handle them.
- Remove the skin (it should slip right off) and place the flesh in a food processor. Add the garlic, tomato, parsley, and lemon juice and blend until very smooth. With the machine running, add the olive oil in a thin stream. Season to taste with salt and pepper (about 1 teaspoon salt and 1/4 teaspoon pepper).
Serve warm or cold.
Makes about 2 cups.