Name: Thomas Keller's Eggplant Caviar
Ingredients: 4 lg Eggplants; 1 tb Kosher salt; 1 c Extra-virgin olive oil; 4 Cloves garlic, chopped; 1 tb Dijon mustard; Salt and freshly ground black pepper, to taste

First, faith believes God when He says that sexual relations in marriage are good and clean and should be received with thanksgiving by those who believe and know the truth. Second, faith increases the joy of sexual relations in marriage because it frees us from the guilt of the past. Faith believes the promise that Christ died for all our sins, that in Him we might have guilt-free, Christ-exalting sexual relations in marriage. And finally, faith wields the weapon of sexual intercourse against Satan. A married couple gives a severe blow to the head of that ancient serpent when they aim to give as much sexual satisfaction to each other as possible. Is it not a mark of amazing grace that on top of all the pleasure that the sexual side of marriage brings, it also proves to be a fearsome weapon against our ancient foe?... It is not surprising then that Satan’s defeat, Christ’s glory, and our pleasure should come together in this undefiled marriage bed.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Eggs			5	Cups

INGREDIENTS

4	lg	Eggplants
1	tb	Kosher salt
1	c	Extra-virgin olive oil
4		Cloves garlic, chopped
1	tb	Dijon mustard
		Salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Halve the eggplants lengthwise, score with a knife, and sprinkle lightly
with the kosher salt. Cover with a heavy plate and weigh down the plate to
press out the moisture for 1 hour.
2. Preheat the oven to 375 F. Oil a baking sheet.
3. Squeeze out any excess water from the eggplants. Place the eggplant
halves, skin sides up, on the baking sheet. Bake until the meat is
completely soft, 35 to 45 minutes. Set aside to cool.
4. When cool enough to handle, skin the eggplants. Chop the pulp and tie in
a large square of dampened cheesecloth. Let hang above the sink or a bowl
until most of the liquid has drained off, about 15 minutes.
5. In a medium bowl, whisk together the olive oil, garlic, mustard, and
salt and pepper. Add the eggplant pulp and stir to mix. Cover and
refrigerate for 1 day before serving.
Posted to EAT-L Digest 13 Feb 97 by Felicia Pickering
<MNHAN063@SIVM.SI.EDU> on Feb 14, 1997.

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