ROASTED EGGPLANT (AUBERGINE) CAVIAR

Roasted Eggplant (Aubergine) Caviar image

Provided by Shelley aka Rachelle

Categories Spreads

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 8

2 large heavy eggplants
2 heads garlic
2/3 cup vidalia onion, chopped
2/3 cup red bell pepper, chopped
2 tablespoons extra virgin olive oil (plus more to brush garlic)
kosher salt
fresh ground black pepper
thyme (optional) or cumin (optional)

Steps:

Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.
(You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.
Chop onion and red pepper.
After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.
Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.
Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.
Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.
Serve with regular or toasted pita, crackers or crudites.

Nutrition Facts : Calories 125.7, Fat 5, SaturatedFat 0.7, Sodium 8.5, Carbohydrate 19.7, Fiber 7.3, Sugar 5.9, Protein 3.5