Russian Eggplant Caviar

  • Yield 6 servings

There are many versions of eggplant caviar or "poor man's caviar." Baba ghannouj is the Middle Eastern version, which can be made by adding sesame tahini to this recipe.

Ingredients

2 large eggplants, left whole with peel intact
2 garlic cloves, minced
1 small onion, minced
1 green bell pepper, cored, seeded and minced
1/2 cup minced parsley
1/4 cup extra-virgin olive oil
Juice of 2 lemons
Salt and fresh-ground black pepper, to taste
1 long hot pepper, minced (optional)
3 tablespoons sesame tahini (optional)

Instructions

  1. Preheat oven to 375F. Place eggplants on a baking pan with sides and stick randomly with tines of a fork to allow steam to escape. Bake 40 minutes until eggplants are cooked through and very soft. Remove to a plate and let cool.
  2. Place garlic, onion, peppers, parsley, oil, lemon juice, salt and pepper in a nonreactive large mixing bowl. Scoop cooled eggplant pulp from skin into bowl; discard skin. Mix with a fork or whisk until well combined. Add hot pepper and tahini, if desired. 

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