Eggplant Caviar
With garlic and dried tomatoes, perfect match.
- 1 head garlic
- 4 ½ pounds (2 kilos) eggplants
- 1 red onion, minced
- ½ bunch flat-leaf parsley
- 5 oven-dried tomatoes
- 2 anchovy fillets, canned in oil
- 1/6 ounce (5 grams) salt-cured capers
- 4 teaspoons (2 cl) Barolo vinegar
- Toast
- Olive oil
- Salt
- Pepper
Instructions
Step 1: Eggplant
Peel the garlic cloves. Cut the eggplant in two lengthwise. Score the flesh. Grease a baking tray with olive oil and season with salt. Slice the garlic cloves and place them in the oil. Place the eggplant on top of the garlic cloves, flesh-side down. Drizzle with olive oil over the top of the eggplant, Bake at 350 degrees F (180 degrees C) for 45 minutes.
Step 2: Eggplant Caviar
Remove the eggplants from the oven. Scrape the insides with a tablespoon. Finely chop all of the cooked flesh with a knife. Finely chop one cooked eggplant skin as well. Add the eggplant and the eggplant skin to the bowl. Discard the garlic. Heat a pan with a drizzle of olive oil. Melt the finely chopped anchovies, crushing them with a fork. Add the eggplant flesh and skin. Simmer over a medium heat for five minutes. Remove the eggplant from the heat.
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