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Eggplant Caviar

Eggplant Caviar

prep time: 20 minutes | cooking time: 10 - 15 minutes | makes 2 + cups

This is a perfect party dip, smoky and delicious.

Equipment:
Blender or food processor, tongs if you've got them.

Ingredients
2 large eggplants
6 tablespoons extra virgin olive oil
2 onions, diced
2 garlic cloves, minced
2 plum tomatoes, chopped up
2 teaspoons lemon juice
lots of salt and pepper
pita or rye bread
curry powder or sumac or other good spices to rub on the pita bread (optional)

Directions
Roast eggplants the fun way or the boring way.

the fun way: If you have a gas stove and like cleaning it, put the eggplant right on the burner, turn on the fire all the way, and let that baby burn. With tongs (you need tongs -- don't do this if you don't have them. You can try it with 2 spoons, but you'll just end up melting/burning the spoons and burning your hands) rotate it until it is completely and evenly black and the flesh is falling off. Transfer to a glass bowl or other nonreactive (not aluminum) dish and cover. Let sit until cool enough to handle, then peel away the flesh, rinsing your hands frequently under the faucet. Don't rinse the eggplant under the faucet because you'll rinse away all the smoky flavor. You can also do this with red peppers. Divine.

the boring way: Place eggplants in a shallow baking pan, place under broiler. Broil and turn every few minutes. then follow directions above. I guess if you don't have a broiler you could figure out a way to do this in the oven by turning the heat up really high. But just fyi, you should go get a gas stove. Electric sort of sux.
Puree eggplants in food processor or blender or just chop them really well. Stir in everything else. Add more lemon juice or whatever to taste.

To make the pitas really nice, cut them into quarters. mix olive oil and whatever spices you want (a good curry powder, sumac, whatev.) and brush on the pita. Broil or toast them. Yum.