Eggplant Caviar

Title:
Eggplant Caviar

Yield:
6 Servings

Categories:
Appetizers,
Spreads,
Vegetarian,
Vegetables




Ingredients:





     3    Eggplants


     3    Garlic cloves; minced


   1/3 c  Olive oil


     1 tb Minced parsley


          -(or Onion, Basil or


          - Anchovies)


     1    Lemon, juice only


          Salt and pepper






 This makes a dip that is delicious on raw vegetables or spread on French


 bread, and is good as an appetizer, snack or light lunch.


 


 HALVE THE EGGPLANTS LENGTHWISE and place under a broiler, 2 inches from the


 flame. Broil for 50 minutes, turning once, until very soft. Scoop out the


 flesh and discard the seed strips. Pass through the coarse blade of a food


 mill or coarsely mash by hand. Add garlic to taste (be careful, the taste


 becomes stronger with time). Beat in the olive oil. Add the parsley, lemon


 juice, salt and pepper.


 


 PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini