Eggplant Caviar

I was reminded of this recipe in a post on French word a day by Kristin Espinasse. My mother used to make this when I was a child and I didn't care for it very much. Now, as an adult, I wish I'd watched closely and copied down the recipe. This recipe is from a cookbook by Joan Nathan, and is close to the one that I remember.

1 large eggplant (about a pound)
1 clove garlic, mashed
3 scallions, diced (mom used regular onions)
1/2 green bell pepper, diced
3 Tablespoons olive oil (I think mom used a simple vegetable oil)
2 Tablespoons lemon juice
1/2 teaspoon of dried mint (I don't remember mom using mint, I think she added parsley) Salt to taste and add a dash of cayenne, if you like.

Prick eggplant and roast in oven until extremely soft inside (extremely soft!) Mix the rest of the ingredients in a glass or ceramic bowl (not metal.) Peel the eggplant (hard to do so I just scoop the insides out) and place in a strainer. Press out the liquid. Chop the pulp into chunks and mix with the other ingredients. Taste and adjust seasonings.

Photo of Eggplants by: Mim (me)

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About mim4mail

If I'd have known I'd be using this as my recipe blog, I'd have chosen a different name. Oh well. Bon Apetit! Artist, Wife, and Mother to 2 grown offspring, reader, learner, traveler, letter writer, member of IUOMA, The Letter Writers Alliance, and The League of Space Pirates, and other leagues, alliances, and associations.
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