Eggplant Caviar

1. 1

   Prick the eggplant several times with a fork (this is importantthe first time I made this dish I didnt do it, and the eggplant exploded).

2. 2

   On a grill, or in a cast-iron skillet set over high heat or under a broiler, roast the eggplant on all sides until the skin blackens, the juices turn syrupy, and the pulp feels completely soft.

3. 3

   This takes 15-20 minutes in a skillet or under the broiler; youll want to turn the eggplant every 45 minutes.

4. 4

   When the eggplant is cool enough to handle, peel off and discard the skin (it will flake off in pieces).

5. 5

   Slice the eggplant in half, scrape out the pulp, and roughly chop the flesh.

6. 6

   Add the onion, garlic, tomato, olive oil, lemon juice, parsley, and basil and season with salt and pepper; stir until smooth.

7. 7

   You may add more olive oil or lemon juice to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.