Eggplant Aubergine Caviar
An old favorite in russia, this dish calls for large purple-globe eggplants. Instead of cooking them over an open flame as described below, you can use the oven: place the eggplants in shallow baking pan, and place under the broiler. Broil, turning every 5 minutes, until skin is blackened all over and the flesh is falling-apart tender, twenty to thirty minutes. Found this on martha stewart's website.
Steps
Roast eggplants:.
Using a wooden skewer or fork , pierce eggplants all over.
Turn two gas burners or gas grill to high flame.
Place one eggplant on each.
Cook , turning with tongs as each side blackens and softens , until skins are completely black and flesh is falling-apart tender , about 10 minutes.
Remove from flame.
Transfer to a nonreactive baking dish.
Place one end of dish on a slant so that the juices can run from the eggplants.
When cool enough to handle , peel away all blackened skin.
Place eggplant flesh in the bowl of a food processor.
Pulse until pureed.
Transfer to a large bowl.
Stir in the onion , tomatoes , parsley , olive oil , lemon juice , salt , pepper , onion and garlic powder.
Serve warm or at room temperature with pita or rye bread.
Serving size will vary.
Depending on whether you are going to use an appetizer , or a salad with the meal , or as a side dish.
Ingredients
globe eggplants, onion, plum tomatoes, fresh flat-leaf parsley, extra virgin olive oil, fresh lemon juice, coarse salt, coarse black pepper, pita bread