Moosewood: Mediterranean Eggplant Caviar

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* Exported from MasterCook *

 

Mediterranean Eggplant Caviar

 

Recipe By : New Recipes from Moosewood Restaurant, page 75

Serving Size : 1 Preparation Time :0:00

Categories : Dips And Spreads Moosewood

Vegan Vegetarian

Mediterranean

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 medium eggplants

2 peppers (1red and 1 green is nice)

1 stalk celery -- finely chopped

1 large tomato -- chopped

1 tablespoon capers -- chopped

2 tablespoons fresh parsley -- chopped

2 tablespoons olive oil

2 1/2 teaspoons cider or wine vinegar

2 cloves garlic -- pressed

salt and cayenne to taste

 

Preheat oven to 400°. Pierce the skins of the eggplants several times with a

fork. Place the whole peppers and the eggplants right on the oven rack and line

the bottom or the oven with aluminium foil to catch any juices. Done this way,

the eggplants and peppers will roast evenly without being turned.

 

While the eggplants and pepper are roasting, combine everything else in a large

bowl.

 

When the peppers blister in about 25 minutes, remove them from the oven and cool

for 5 minutes. Then peel, seed, and chop the peppers and add them to the bowl.

The eggplants will take about 50 minutes. Remove them from the oven, scoop out

the pulp, chop it finely, and add it to the bowl. Discard the eggplant skins.

Add salt and cayenne to taste.

 

Marinate the " caviar " in the refrigerator for at least 2 hours before serving,

or better yet overnight.

 

 

 

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NOTES : I am putting together a collection of vegetarian eggplant recipes. Any

suggestions welcomed.

http://home.att.net/~ashburysaubergines/

Ashbury