Eggplant Caviar

EGGPLANTS AT THE SANTA FE FARMER'S MARKET 

I love eggplant. It is a very versatile vegetable. Cooks in the Middle East have a way with aubergines and their traditional spice profile complements them very well. This appetizer is a favorite at parties and people really do lick the bowl clean.

EGGPLANT CAVIAR

1. 2 large eggplants
   
2. 3 cloves garlic, crushed and minced
   
3. 1 medium onion, finely chopped
   
4. 1 1/2 teaspoons salt
   
5. 1 teaspoon freshly ground black pepper
   
6. 1/4 teaspoon cinnamon
   
7. 1/2 cup chopped parsley
   
8. 2 tablespoons white vinegar
   
9. 6 tablespoons olive oil
   
10. 1 tablespoon grated lemon rind
11. 1 tablespoon lemon juice

12. 1 teaspoon chopped mint
    

Bake the eggplant whole in a 350-degree oven for 1 hour or until they  are soft and cooked through. Slit them so the steam will escape. Peel, and chop them very fine. Add the seasonings and mix well. Let stand overnight in the refrigerator before using. Serve as an hors d'oeuvre, spooned on crackers.

Comments

[janet]

Badabing Badaboom, ANNE !