| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
|
1 |
servings |
INGREDIENTS
| 1 |
|
Eggplant; (about 1 pound) |
| 2 |
tb |
Rosemary-tarragon vinegar; (or other flavor of your choice, I use purple ruffles basil vinegar) |
| 2 |
|
Cloves garlic; finely minced or pressed |
| 1/4 |
c |
Minced onion |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Peasant Caviar: From Making and Using Flavored Vinegars, by Glenn Andrews
(author's notes) This is also known as Eggplant Oriental (among other
things), but do call it Peasant Caviar when you serve it. Even dedicated
eggplant haters go wild about it. You can serve it with squares of
pumpernickel or Melba toast as an appetizer or put it on a bed of lettuce
for a salad.
My notes: my husband hates eggplant and won't touch this with a ten-foot
pole. A good friend of mine who grew up in a household rich with Italian
cooking loved this and had no idea it was eggplant.
This is really good warmed and mixed with cooked pasta.
Place the eggplant in a small pan and bake at 325degF for 2 hours or until
collapsed (the eggplant, not you). When it's cool enough to handle, cut a
slit in the skin and scoop out the meat. Combine with all the other
ingredients. ( a food processor makes this simple.) Chill
Note: original recipe called for 2T oil, which I leave out; however, you
might want to add a smidgen of soymilk or tofu to give it some
creaminess=85.up 2 U.
Posted to fatfree digest by Judith E Thomas <jethomas@syr.edu> on Jan 12,
1999, converted by MM_Buster v2.0l.
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