Eggplant Caviar

Recipe Ingredients

4		Eggplants - (abt 14 oz ea) (medium)
1/2 cup	118ml	Extra-virgin olive oil
4		Plum tomatoes - peeled, and
		Cut in 1/8-inch dice
1/4 cup	36g / 1.3oz	Nicoise olives - chopped coarsely
1/4 cup	36g / 1.3oz	Chopped Italian parsley
1 tablespoon	15ml	Chopped garlic
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Sea salt
		Freshly-cracked black pepper - to taste

Recipe Instructions

Preheat oven to 350 degrees. Halve eggplants and rub the flesh sides with 1/4 cup of the olive oil. Place on racks set on baking sheets. Roast for 40 to 45 minutes. Remove from oven and let sit until cool enough to handle.

Scoop flesh into a food processor and puree until creamy. Remove to a large mixing bowl and fold in the tomatoes, olives, parsley, garlic, and lemon juice. Whisk in the remaining 1/4 cup of olive oil. Season with salt and pepper to taste.

This recipe yields ?? servings.

Source:
COOKING LIVE PRIMETIME with Sara Moulton - (Show # CP-0003) - from - the TV FOOD NETWORK

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