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peasant-caviar recipe

Date: Tue, 12 Jan 1999 10:47:24 -0800
From: Judith E Thomas (jethomas@syr.edu)

Peasant Caviar: From Making and Using Flavored Vinegars,  by Glenn

(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.

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
1/4 cup minced onion
salt and pepper to taste

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.)

you might want to add a smidgen of soymilk or tofu to give it some
creaminess. up 2 U.

kwvegan vegan