Name: Peasant Caviar
Yield: 2 cups, 4 portions as a first course
Ingredients: 2 small eggplants (about 2 pounds in all); 4 garlic cloves, or more, peeled and slivered; Salt and freshly ground black pepper, to taste; 1 medium-size tomato, peeled, seeded, and chopped; ¼ cup best-quality olive oil; 1 teaspoon soy sauce; Chopped fresh Italian (flat-leaf) parsley, for garnish; ¼ cup toasted pine nuts (see Sidebar); ¼ cup golden raisins

Preparation info

2 cups
, 4 portions as a first course

Difficulty
Easy

Appears in

The Silver Palate Cookbook

By Julee Rosso and Sheila Lukins

Published 1982

About

Serve this well chilled as a first course or as part of an hors d’oeuvre selection, with crisp dry toast or hot triangles of pita bread.

Ingredients

2 small eggplants (about 2 pounds in all)
4 garlic cloves, or more, peeled and slivered
Salt

Side dish
Vegan

Method

Preheat the oven to 350°F.
Cut the eggplants lengthwise into halves and make several deep slits in the flesh; be careful not to pierce the skin. Insert the garlic slivers into the cuts. Lightly sprinkle the cut surfaces with salt, and place the halves

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Ingredients

Method

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