Originally considered as a “poor man’s” caviar, Eggplant caviar has actually outgrown it’s namesake in popularity, mainly because it’s delicious and it’s much more affordable. This is a great dip with strong hints of garlic and vinegar – and very simple to make at that.
1 large eggplant
1 medium onion – finely chopped
1 medium tomato – peeled and finely chopped
2 large cloves of garlic- minced
1 tablespoon olive oil
2 tablespoons red wine vinegar
salt and pepper to taste
fresh parsley – for garnish
Preheat the oven to about 200 degrees. Score the eggplant in a criss-cross pattern with a knife and bake, on a baking sheet, until soft, about 50 minutes, turning midway through the baking time. Remove from the oven and cool. Cut the eggplant, lengthwise, in half. Scoop out the pulp and chop until very fine. In a large bowl, combine the pulp with the onion, tomato, garlic, oil, and vinegar. Blend thoroughly and season with the salt and pepper. Cover and refrigerate for several hours. You can prepare this up to three days in advance. Place in a serving dish and garnish with the parsley. Serve with pita or cocktail bread for dipping.