Peasant Caviar
2 small eggplants (about 2 lbs)
4 garlic cloves, cut into 2-3 slivers each
Cut eggplant in half lengthwise, then cut several gashes on the inside of each half. Stuff with garlic slivers, sprinkle with salt, and bake cut side down at 350 degrees for 1 hour until cooked. Turn upside down on paper towels and remove excess moisture. Scoop out the flesh and chop finely.
Mix together:
1 tsp soy sauce
4 T olive oil
1 medium tomato, seeded peeled and chopped
1/4 c golden raisins
Add chopped cooked eggplant.
Best served after it has been refrigerated over night. Before serving add
1/4 c toasted pine nuts
Serve with crackers, or toasted bread.
4 garlic cloves, cut into 2-3 slivers each
Cut eggplant in half lengthwise, then cut several gashes on the inside of each half. Stuff with garlic slivers, sprinkle with salt, and bake cut side down at 350 degrees for 1 hour until cooked. Turn upside down on paper towels and remove excess moisture. Scoop out the flesh and chop finely.
Mix together:
1 tsp soy sauce
4 T olive oil
1 medium tomato, seeded peeled and chopped
1/4 c golden raisins
Add chopped cooked eggplant.
Best served after it has been refrigerated over night. Before serving add
1/4 c toasted pine nuts
Serve with crackers, or toasted bread.
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