Eggplant Caviar
Tonight, you should make eggplant caviar and served it with a wedge of iceberg lettuce. As we ate this ambrosia, the sounds… “Ummm” and Wow” kept coming after each bite.
Here is the Eggplant Caviar Recipe: Roast 2 whole eggplants by washing the skin, cutting off the stem end, and then cutting each in half lengthwise. Make several slices down the pulp to allow for proper roasting. Coat the eggplants with olive oil and season with salt and pepper.
Roast on a sheet pan uncovered in pre-heated oven, for 40 minutes (to an hour) at 400 degrees. When done, remove and let cool.
Scoop out the roasted pulp, chop into small chunks, and put it in a bowl for later use. Discard the skins.
Dice half of a large onion, dice 5 cloves of garlic, and dice half of a yellow bell pepper and half of a red bell pepper. Place the diced veggies into an extra-large skillet and sauté with some extra virgin olive oil. Season and stir constantly to keep from burning. When those start to soften, move to one side of the pan and add 1 small can of drained Rotel tomatoes to the other. Cook on each side of the skillet for a few minutes, stirring each group occasionally. Then Mix all together until well blended. Finally add the chopped roasted eggplant and combine well. Cook for a few more minutes to heat the egg plant and let blend, stirring constantly.
Drain the eggplant caviar until no liquid or oil is in the bottom, move caviar to a serving dish.
Cut a wedge of iceberg lettuce, dress with the drained oil, cooking liquid, and liquid from the drained Rotel can. (Mix well.)
Taste for seasoning.
Put a heaping serving of Eggplant Caviar on the plate next to the wedge.
If we had been served this at a 5 Star Michelin Restaurant we would have been veryou cady pleased!
IT WAS THAT GOOD!
ONE OF THE MOST FLAVORFUL HOME COOKED MEALS!
