Eggplant Caviar

1. 1

   Preheat the oven to 400F and line a broiler pan with foil.

2. 2

   Place the eggplants on the broiler pan and bake for about 35 minutes, turning once, until soft to the touch.

3. 3

   While the eggplants are baking, heat the oil in a large skillet over low heat.

4. 4

   Add the onion and saute until soft and transparent.

5. 5

   Remove from the heat and set aside.

6. 6

   When the eggplants are cool enough to handle, cut in half, scrape off some of the seeds if there any, and pour off any accumulated juice.

7. 7

   Scrape the flesh into a food processor, add the onion, and pulse until semi-smooth.

8. 8

   Transfer the eggplant puree to the skillet, add the tomato paste, and cook for 1 minute, stirring to dissolve the paste.

9. 9

   Season with lemon juice, salt, and pepper to taste.

10. 10

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.