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Eggplant Caviar Appetizer




Source of Recipe


Arnaud's, New Orleans, LA


List of Ingredients




5 medium eggplant
1 cup olive oil
5 tomatoes, concasser
1 cup lemon juice
1 cup finely diced red onion
kosher salt to taste
1 cup sliced green onion
ground white pepper to taste
1 TBS chopped garlic
1/2 cup chopped fresh basil


Recipe



Preheat oven to 400ƒ. Brush eggplant with olive oil and bake in oven for 25 minutes until it is very soft. Remove from oven and allow to cool. While eggplant is in the oven, prepare tomatoes. To concasser, plunge tomatoes briefly in boiling water to loosen skin. Remove skin and seeds, flatten and chop. Cut eggplant in half and remove as many seeds as possible; a spoon works well. Scrape the pulp from the skin and dice medium fine. Place in glass or other non-corrosive mixing bowl. Add remainder of ingredients and mix well. Adjust salt and pepper to taste and refrigerate for at least 30 minutes. At serving time, check and adjust salt and pepper if necessary. Serve with warm toast rounds.

Serves 6.