Eggplant Caviar

Name: Eggplant Caviar
Yield: makes 3 1/2 cups
Ingredients: 2 purple globe eggplants (1 1/2 pounds each); 1/4 cup minced onion (about 4 ounces); 2 plum tomatoes, seeded, finely chopped; 1/4 cup roughly chopped fresh 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, for serving

January 26, 2012

This dish calls for purple globe eggplants. Instead of cooking them over an open flame, you can use the oven: Place the eggplants on a shallow baking pan, and place under the broiler. Broil, turning the eggplants every 5 minutes, until the skin is blackened all over and the flesh is falling-apart tender, 20 to 30 minutes.

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