Eggplant Caviar

This is a nice appetizer. I serve mine with either buttery crackers or different type of toast points.

Eggplant Caviar:

4 large eggplants ,washed and cut in half lengthwise

3/4 cup extra virgin olive oil

4 medium tomatoes washed,peeled, seeded and chopped

2 small sweet onions minced fine

2 large garlic cloves ,minced fine

1/4 cup minced cilantro or parsley

Salt and pepper to taste

Preheat the oven to 350 degrees.

Brush all sides of 1/4 cup olive oil.Place cut side down on an oiled baking sheet, roast for about 45 minutes or until the eggplant collapses and is soft. Remove from pan. Save juices. Cool.

Scrape the eggplant from the skins. Chop the flesh fine. Add the minced onion. Add the tomatoes and garlic. Chop till the mixture is of a fine consistency. Mix in the parsley/cilantro, remaining olive oil,reserved juices. Mix well to combine. Season to taste with the salt and pepper.

Refrigerate till ready to serve.

Hope ya’ll enjoy this recipe. I know we sure do.Let us hear from you.