Aubergine Caviar

Courses: Dips and Spreads, Starters and appetizers
Serves: 10 people

Recipe Ingredients

3 tablespoons		Olive oil
2 lbs		Eggplant
2		Yellow peppers
2		Tomatoes
1		Onion - minced
2		Garlic cloves - minced
2 tablespoons		Balsamic vinegar
1 tablespoon		Orange juice
1 tablespoon		Ground coriander
2 oz		Olive oil
2/3 cup		Yogurt
		Salt - to taste
		Freshly-ground black pepper - to taste
4 tablespoons		Flat-leaf parsley

Recipe Instructions

Preheat the oven to 325 degrees. Oil the eggplant, peppers and tomatoes. Place them on a baking sheet and place them in the oven. Roast until soft, about 20 minutes.

Peel eggplant, peppers and tomatoes. Saute minced onions and garlic. Put mixture in food processor and add garlic-onion mixture, vinegar, orange juice, coriander, olive oil, yogurt and salt and pepper. Fold in chopped parsley.

This recipe yields 8 to 10 servings.

Source:
MELTING POT with Michael Symon - (Show # MP-1A29) - from the TV FOOD NETWORK

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