INGREDIENTS

INSTRUCTIONS

1. Preheat the oven to 350 degrees F. Prick the eggplants in several spots
with a fork. Roast the eggplants on a nonstick baking sheet for 40 minutes,
or until soft. Let eggplants cool.
2. Heat the olive oil in a nonstick frying pan. Add the onion and cook over
medium heat until soft but not brown, 3 to 4 minutes. Stir in the Quinoa
and lightly toast it for 1 minute. Stir in 2 cups water and salt to taste
and bring to a boil. Reduce the heat, cover the pan, and gently simmer the
Quinoa for 15 minutes. Remove the pan from the heat and let stand for 10
minutes. Uncover the pan and fluff the Quinoa with a fork. Transfer the
Quinoa to a mixing bowl and let cool.
3. Cut the eggplants in half lengthwise. Scrape out the flesh, taking care
not to pierce the eggplant skin, and place it in a food processor with the
garlic, cilantro, parsley, soy sauce, and lemon juice. Puree to a smooth
paste. Stir the eggplant mixture into the Quinoa. Correct the seasoning,
adding soy sauce, pepper, or lemon juice to taste. Spoon the caviar back
into the eggplant skin and serve it with toast points, Bruschetta, or pita
chips, or on boiled new potatoes with no fat sour cream.
Steven Raichlen's High Flavor Low Fat Vegetarian Cooking
Dictated by Jane Rosenberg-Coombs 12 /29/96
NOTES : Quinoa,  the wonder grain from the Andes, has a softly crunchy
consistency that reminds me of caviar.  That set me thinking about Russia's
eggplant caviar, and I decided to combine the two.  Soy sauce gives it a
briny quality,, while the cilantro hints at the iodine thing of sturgeon
roe. Serves 9
Recipe by: Steven Raichlen's High Flavor  Low Fat Vegetarian Cooking
Posted to MC-Recipe Digest V1 #375, by jfcoombs@avana.net on Thu, 16 Jan
97.

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