Peasant'S Caviar

Name: Peasant'S Caviar
Ingredients: 3 medium eggplants (3 to 3 1/4 lb.); 12 cloves garlic, peeled; 1 Tbsp. salt; 6 Tbsp. fresh lemon juice; 1 Tbsp. olive oil; 1 tsp. black pepper; 3/4 c. golden raisins; 2 ripe plum tomatoes, seeded and cut into 1/4 inch dice; 1/2 c. pitted chopped black olives; 1/2 c. toasted pine nuts*; 1/2 c. chopped parsley; 1/4 c. diced purple onion; 8 heads Belgian endive (optional)

13 ingredients

11 steps

Ingredients

3 medium eggplants (3 to 3 1/4 lb.)
12 cloves garlic, peeled
1 Tbsp. salt
6 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 tsp. black pepper
3/4 c. golden raisins
2 ripe plum tomatoes, seeded and cut into 1/4 inch dice
1/2 c. pitted chopped black olives
1/2 c. toasted pine nuts*
1/2 c. chopped parsley
1/4 c. diced purple onion
8 heads Belgian endive (optional)

Directions

1

Preheat oven to 400°.
2

Cut eggplants in half lengthwise.
3

Make deep slits in the flesh (do not pierce the skin) and insert 2 cloves garlic in each half.
4

Place eggplants in shallow roasting pan, skin side down, and sprinkle tops with salt.
5

Cover with foil and bake for one hour or until eggplants and garlic are tender. Cool.
6

With a spoon, scoop eggplants and garlic out of skin into bowl.
7

Mash well with fork.
8

Stir in lemon juice, oil, pepper and salt.
9

Mix well.
10

Gently fold in remaining ingredients except endive.
11

Refrigerate, covered to chill.