Name: Elegant Eggplant Caviar
Yield: 1½ cups
Cuisine: Belgium
Ingredients: 1 clove garlic, minced; 1 to 2 teaspoons minced hot finger chile pepper, depending on taste; Freshly ground black pepper, to taste; ½ teaspoon salt; 1 tablespoon fresh lemon juice; 2 tablespoons extra virgin olive oil; ¼ cup minced onion; ¼ cup minced fresh parsley; 1 eggplant; ½ cup walnut pieces

Preparation info

1½ cups

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

We love serving a bit of this full-flavored “caviar” on the end of crisp Belgian endive leaves, atop soft scrambled eggs for brunch, or spread on grilled peasant bread toast.

Ingredients

1 eggplant
½ cup walnut pieces
¼ cup minced onion

Method

Prick the eggplant in several places with a fork. Place it on a microwave-safe dish and cook at full power (650 to 700 watts), uncovered, until soft and collapsed, 10 minutes. Set it aside to cool.
Arrange the walnut pieces on another microwave-safe dish and cook, uncovered, until fragrant and toasted, 2½ minutes. Chop fine.
Scrape the eggplant flesh

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Ingredients

Method

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