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Print this Recipe    Eggplant Caviar

Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
1 tablespoon each parsley, chervil and tarragon, minced, optional
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

Preheat the oven to 350 F. Bake the aubergines for about 35 minutes
or longer until they are soft and their skin is charred. To peel,
plunge them into cold water and the skin will come away easily.
Alternatively, remove the flesh with a teaspoon. Discard the seeds.
Put into the food processor one after another: garlic, then onions,
then tomatoes and then aubergines, chopping them to not quite a
pur\xe9e-like consistency and putting in the next component after
chopping the previous one. The 'caviar' should be a tiny bit
chunky, not too smooth. (The classic method is to chop everything
by hand, of course). Remove everything from the food processor to
a mixing bowl and add 4 tablespoons of olive oil, vinegar, salt
and pepper and, optionally, the minced herbs. Mix together
thoroughly. Heat the remaining olive oil in the skillet over
moderate heat and pour in the aubergine mixture. Bring to the
boil, stirring constantly, then turn the heat to low and simmer
until the excessive moisture in the pan has evaporated. If necessary,
add more salt, pepper and vinegar (or lemon juice). Transfer the
'caviar' to a bowl and chill until ready to serve. Serve with
crusty bread.


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