Poor Man's Caviar

1. 1

   For an authentic smoky flavor, roast each unpeeled eggplant by laying it directly over a low, open, gas flame, and turn every minute with a pair of tongs until the skin is completely charred and the eggplant is very soft and limp (about 20 to 30 minutes).

2. 2

   Alternatively, prick the eggplants all over and roast on a baking tray in the middle of a preheated 400 degree Farhenheit oven, for 45 minutes, or until until the insides are very soft and the outsides are dry and almost crisp.

3. 3

   Let the eggplants cool briefly, then peel (the skin should come off easily) or scrape out the flesh.

4. 4

   Puree eggplant pulp in a blender.

5. 5

   Heat a little olive oil in a fry pan or skillet, and fry the onion until it becomes pink-brown.

6. 6

   Add the tomato, green bell pepper and salt and pepper, and cook over low to moderate heat for several minutes until soft (also add 1 to 2 cloves garlic, chopped, at this stage if desired).

7. 7

   Rub as much of this mixture, as possible, through a sieve and mix with the eggplant puree.

8. 8

   Check the seasonings and stir in the lemon juice, adding a teaspoon more at a time, to taste, if desired.

9. 9

   The consistency should be that of thick mayonnaise.

10. 10

    Garnish with freshly chopped parsley and serve, as an appetiser, with chunks of Turkish bread.

* Per serving · 4 servings · Values may vary.