Eggplant Caviar

1. 1

   If grilling over a gas stove, make small slits all over the eggplants.

2. 2

   Using tongs, hold them over the open flame, rotating them every few minutes, until they are soft and collapsed.

3. 3

   If roasting the eggplants in the oven, prick them and put them, on a baking sheet.

4. 4

   Roast in a preheated 450-degree oven for about 20 minutes, or until very soft.

5. 5

   Put the cooked eggplant in a wooden bowl, and set aside to cool.

6. 6

   Peel, discarding the skin and any liquid that has accumulated.

7. 7

   Using a food processor fitted with a steel blade, pulse the eggplant with the olive oil, the lemon juice, salt, and freshly ground pepper in short spurts until blended but still slightly chunky.

8. 8

   Serve as a dip to be eaten with pieces of French pain de campagne or with cut-up raw vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.