Please forgive the exalted name of this simple dish. Like its black-eyed pea cousin Texas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs.
It is so named I suppose for several reasons. You place a dollop of it on a cracker to eat, it has somewhat of a tiny bumpy texture, and the taste is exquisite. It’s not remotely fancy, but one can pretend, right?
My friend Kathi brought this eggplant caviar to a dinner I hosted this summer and if not for the fact that there were several people to be served, I could easily have eaten the whole batch. (I got my wish the following week when we made another batch together. Amen for recipe testing.)
It’s paleo. It’s vegan. It’s amazing.
It looks like baba ganoush, but without the sesame tahini. Just roasted eggplant, roasted red bell pepper, garlic, basil, balsamic vinegar, and olive oil.
Eggplant Caviar Recipe
Ingredients
- 2 medium globe eggplants (about 2 pounds or 900 g total)
- 2 Tbsp olive oil
- 1 teaspoon kosher salt
- 1 medium red bell pepper
- 3 cloves garlic
- 3 Tbsp high quality olive oil
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 2 Tbsp minced fresh basil
- 1/8 teaspoon freshly ground black pepper
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