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Vegan: Provençal Eggplant Caviar

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* 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

 

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