Guest guest Posted December 5, 2001 Report Share Posted December 5, 2001 * Exported from MasterCook * Provençal Eggplant Caviar Recipe By : The Mediterranean Vegan Kitchen, Donna Klein, page 15 Serving Size : 4 Preparation Time :0:00 Categories : Appetizers And Snacks Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 large eggplant -- (about 1 pound) 1 medium peeled onion -- (about 6 ounces) left whole with stem intact 2 tablespoons extra-virgin olive oil 2 tablespoons fresh lemon Juice 1 tablespoon tomato paste 2 large clov garlic -- finely chopped 1 teaspoon sherry vinegar or balsamic vinegar 1/8 teaspoon cayenne pepper -- or to taste Salt and freshly ground black pepper -- to taste ***TO SERVE*** Assorted raw vegetables bread sticks and/or toasted baguette rounds Makes 4 to 6 servings I like to add a roasted onion, a little tomato paste, and a splash of sherry vinegar to this classic eggplant spread - often called " poor man's caviar " in Provence. Excellent as a topping for croutons, or as a dip for crudities or bread sticks, it's actually better the next day, but it should be consumed within a few days for the best flavor. Preheat the oven to 400F (205C). Pierce the eggplant in several places with the tines of a fork. Rub the eggplant and onion with 1 teaspoon of the oil. Place the eggplant and onion on an ungreased baking sheet. Roast for 40 to 50 minutes, turning frequently with tongs, or until the eggplant is collapsed and the onion is nicely browned. Carefully remove the eggplant stem. Cut the eggplant in half lengthwise; drain, cut side down, on several layers of paper towels. Set the onion aside to cool. When the eggplant is cool enough to handle, strip away and discard the skin. Cut the flesh into quarters and transfer to a food processor fitted with the metal blade. Remove the stem from the onion and discard. Quarter the onion and add to the eggplant, along with the remaining oil, lemon juice, tomato paste, garlic, vinegar, cayenne, salt, and pepper. Process until very smooth. Transfer to a serving bowl; cover and refrigerate for at least 2 hours to allow the flavors to blend. Serve chilled or return to room temperature. Accompany with raw vegetables, bread sticks, or toasted baguette rounds. Advance Preparation: The dish can be stored, covered, in the refrigerator for up to three days. Bring to room temperature or serve chilled. Per Serving: Calories 108, Protein 2 g, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 0 mg, Carbohydrate 11 g, Dietary Fiber 3 g, Sodium 37mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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