I learned this recipe for Eggplant Caviar when I was in Paris. It was being served at restaurants, and food magazines featured the recipe. Although in France, they bake the eggplant, I choose to roast it. Roast for 3 minutes on each side (12 minutes total) on the gas stove. Then, I allow it to cool by covering it in aluminum foil and setting it aside for an hour. This makes it easy to peel the skin off. You can watch my video (link below). I am also choosing to add roasted red pepper, and it will give a sweet taste and pink color to this dish. Enjoy!
1 medium-size Italian eggplant, roasted, peeled, and chopped (video: 0:00 to 0:40 and 1:40 to 2:30)
1 roasted red pepper (I am using store-bought)
3 Tablespoons good quality olive oil
1 teaspoon sea salt, or as required
In a food processor, add eggplant, pepper, olive oil, and salt. Blend for one minute.
Refrigerate for four hours, and serve with crackers.
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