Roasted Eggplant (Aubergine) Caviar

1. 1

   Stab eggplant and roast in medium-hot oven along with garlic heads (brush garlic with olive oil) turn occasionally, until eggplant collapses and garlic is soft.

2. 2

   (You can use parchment paper or silpat pad to line a pan.) Can also be done in a covered grill.

3. 3

   Chop onion and red pepper.

4. 4

   After eggplant cools, scoop out flesh, discarding rind, and squeeze roasted garlic cloves into eggplant.

5. 5

   Either chop or puree eggplant/garlic in a processor or coarsely hand chop the mixture.

6. 6

   Add the chopped onion and red peppers but don't process further-the caviar should have crunch from these raw ingredients.

7. 7

   Add olive oil, Kosher salt, black pepper (and optional herbs &/or spices) and mix well.

8. 8

   Serve with regular or toasted pita, crackers or crudites.

* Per serving · 4 servings · Values may vary.