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