Yield: 1 servings
|1||Eggplant; (about 1 pound)|
|2 tablespoons||Rosemary-tarragon vinegar; (or other flavor of your choice, I use purple ruffles basil vinegar)|
|2||Cloves garlic; finely minced or pressed|
|¼ cup||Minced onion|
|Salt and pepper to taste|
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@...> on Jan 12, 1999, converted by MM_Buster v2.0l.