Eggplant Caviar
8 ingredients
4 steps
Ingredients
- 2 purple globe eggplants (1 1/2 pounds each)
- 1/4 cup minced onion (about 4 ounces)
- 2 plum tomatoes, seeded, finely chopped
- 1/4 cup roughly chopped fresh flat-leaf parsley
- 1/2 cup extra-virgin olive oil
- 1 1/2 teaspoons fresh lemon juice
- Salt and freshly ground pepper
- Pita or rye bread, for serving
Directions
-
1Roast the eggplants; peel away the blackened skin.
-
2Place the eggplants in a food processor; pulse until pureed.
-
3Transfer to a large bowl; stir in the remaining ingredients.
-
4Serve warm or at room temperature with pita or rye bread.
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