Country French Caviar

[Guest guest]

Country French Caviar

 

2 pounds eggplant, about 2 large

1/2 large onion, peeled

1 clove garlic, peeled

2 tablespoons olive oil

1 tablespoon red wine vinegar

2 tablespoons lemon juice

salt and freshly ground pepper to taste

1/2 cup tomato sauce

3 tablespoons minced fresh basil

 

Preheat oven to 350 degrees. With a small, sharp knife, cut a

half-dozen slits in skin of each eggplant to allow steam to escape. Place

eggplants on a baking sheet. Bake until very soft (about 1 hour).

When cool enough to handle, peel eggplants and place pulp in a food

processor or blender with onion and garlic. Blend until smooth. Add oil,

vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.

Season with salt and pepper. Stir in tomato sauce and basil. The spread

can be made up to 2 days ahead without the basil. Refrigerate, but serve

at room temperature; just before serving, mince basil and stir in; taste

and adjust seasonings, if necessary.

Makes about 4 cups, 8 servings.