Eggplant Caviar



    • 2 purple-globe eggplants, (1 1/2 pounds each)
    • 1/4 cup minced onion
    • 2 plum tomatoes, cultivated, finely hacked
    • 1/4 cup generally hacked new level leaf parsley
    • 1/2 cup extra-virgin olive oil
    • 1 1/2 teaspoons newly pressed lemon juice
    • Coarse salt and newly ground pepper
    • Pita or rye bread, for serving



    Stage 1
    Cook eggplants: Utilizing a wooden stick, puncture eggplants everywhere. Turn two gas burners or a gas barbecue to high fire; put one eggplant on each. Cook, turning with utensils as each side darkens and relax, until skins are totally dark and tissue is self-destructing delicate, around 10 minutes. Eliminate from fire; move to a nonreactive baking dish. Put one finish of dish on an inclination with the goal that the juices can run from the eggplants. At the point when sufficiently cool to deal with, strip away completely darkened skin.

    Stage 2
    Place eggplant tissue in the bowl of a food processor; beat until pureed. Move to an enormous bowl; mix in the onion, tomatoes, parsley, olive oil, lemon squeeze, salt, and pepper. Serve warm or at room temperature with pita or rye bread.

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