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EGGPLANT CAVIAR
Serves: 6
2
purple-globe eggplants (1 1/2 pounds each)
1/4 cup minced onion 2 plum
tomatoes, seeded, finely chopped
1/4 cup roughly chopped flat leaf parsley
1/2 cup extra virgin olive oil
1 1/2 teaspoons fresh lemon juice
salt and freshly ground pepper
pita or rye bread
Roast
eggplants:
Using a wooden skewer, pierce eggplants all over. Place
eggplants on a shallow baking pan and place under the broiler.
Broil,
turning eggplants every five minutes, until skin is blackened all over and the
flesh is falling apart tender, twenty to thirty minutes.
Peel away
blackened skin. Place eggplants in a food processor; pulse until puréed.
Transfer to a large bowl; stir in the remaining ingredients. Serve warm or at
room temperature with pita or rye bread.
