Country french caviar

8 Servings

Ingredients

Quantity Ingredient
2 pounds Eggplant (about 2 large)
½ large Onion -- peeled
1 Clove garlic -- peeled
2 tablespoons Olive oil
1 tablespoon Red wine vinegar
2 tablespoons Lemon juice
Salt and freshly ground
Pepper -- to taste
½ cup Tomato sauce
3 tablespoons Minced fresh basil

Directions

1. Preheat oven to 350 degrees F. With a small, sharp knife, cut a half-dozen slits in skin of each eggplant to allow steam to escape. Place eggplants on a baking sheet. Bake until very soft (about 1 hour).

2. When cool enough to handle, peel eggplants and place pulp in a food processor or blender with onion and garlic. Blend until smooth. Add oil, vinegar, and lemon juice, and pulse to blend. Transfer mixture to a bowl.

Season with salt and pepper. Stir in tomato sauce and basil. The spread can be made up to 2 days ahead without the basil. Refrigerate, but serve at room temperature; just before serving, mince basil and stir in; taste and adjust seasonings, if necessary.

Makes about 4 cups, 8 servings. Recipe By : The California Culinary Academy From: Date: File

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