Eggplant Caviar

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Eggplant Caviar

 

Makes 3 1/2 cups

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 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.

 

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 fresh flat-leaf parsley

1/2 cup extra-virgin olive oil

1 1/2 teaspoons freshly squeezed lemon juice

Coarse salt and freshly ground pepper

Pita or rye bread, for serving

 

1. Roast eggplants: Using a wooden skewer, pierce

eggplants all over. Turn two gas burners or a 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.

 

2. 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, and pepper. Serve warm or at room

temperature with pita or rye bread.

 

 

 

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