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Eggplant Caviar

July 13, 2010

by Emily

Move over hummus!  Between this fab tzatziki recipe and now this delicious take on the traditional Arab dish, Babaganoush, I have hit the jack pot with my quest to find some new, wonderful and healthy alternatives to the old hummus stand-by.

And luckily, a delicious snack like this is never quite as difficult to prepare as it may seem.  After pricking the eggplant with a fork, you literally just put it in the oven – there is no turning, flipping, or anything – so there is plenty of time to chop the onion, garlic, and parsley, check out the new InStlye, catch up on Facebook, and read your favorite blogs while the eggplant is roasting.  Perfect for those with adult ADD!

 

 

The flavors paired really well with everything from crackers, to veggies, to pita bread.  I sampled it while still warm and loved the stronger flavor, particularly on crackers.  I expect this would be an especially great crostini option if you were to dress it up with a bit more parsley.  Enjoy!

Eggplant Caviar
found in Real Simple magazine, May 2010

1 large eggplant (about 1 1⁄2 pounds)
1/2 small onion, finely chopped (1⁄4 cup)
1 clove garlic, finely chopped
2 tablespoons chopped flat-leaf parsley, plus more for serving
1 tablespoon olive oil
1 teaspoon red wine vinegar
kosher salt and black pepper
Crackers, vegetables, pita bread for serving

Pre-heat oven to 400° F. Using a fork, prick eggplant all over. Place on a foil-lined baking sheet and roast until very tender, about 60 minutes.

Let the eggplant cook, and when it is cool enough to handle, halve it lengthwise and scrape out the flesh. Discard the skin and finely chop the flesh. Transfer it to a large bowl and add the onion, garlic, parsley, oil, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Mix to combine.

Transfer to serving dish and sprinkle with additional parsley. Serve with crackers, vegetables, or bread.

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