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Eggplant Caviar

Source of Recipe


Ladies' Home Journal, March 2004






List of Ingredients



• 3 Tbsp plus 1 tsp olive oil, divided
  
• 2 medium eggplants (1 lb. each)
  
• 3 cloves garlic
  
• 1 Tbsp fresh lemon juice
  
• 1/2 tsp salt
  
• Fresh basil, thinly sliced, for garnish
  






Instructions



1. Heat oven to 450 degrees (F). Line a jelly-roll pan with foil; brush with 1 teaspoon olive oil. Slice each eggplant in half lengthwise. Place eggplant, cut side down, on prepared pan. Wrap garlic in foil and place on pan with eggplant.
   
   
2. Bake 20 minutes; remove garlic and set aside to cool completely in foil. Continue cooking eggplant until very soft and skin is slightly charred and begins to wrinkle, about 25 to 30 minutes more. Let cool completely.
   
   
3. Discard any large seeds from eggplant with a small spoon or paring knife. Scoop pulp into the bowl of a food processor; discard skin. Peel off and discard skin from garlic. Add garlic to eggplant with remaining olive oil, lemon juice and salt. Pulse 2 to 3 times until mixture is well blended and smooth. Transfer to a serving bowl.
   
   Garnish with basil and serve with grilled pita bread triangles, crackers or breadsticks, if desired.
   
   Makes about 2 cups.