Eggplant and parsley Caviar

Eggplant and parsley Caviar

Category: Accompaniments
Serves:      4
 
Ingredients
 
  1. 1 Large Eggplant (or 2 medium)
  2. 3 Garlic cloves, peeled
  3. 2 tsp. freshly ground Pepper
  4. ¼ cup Olive Oil
  5. ½ cup finely chopped Spring onions with greens
  6. 2 tbsp. sliced Olives, chopped
  7. 1 tsp. sliced Jalapeno, chopped
  8. 1 Tomato, finely chopped (deseeded)
  9. 2 tbsp. freshly squeezed Lemon juice
  10. 2 tbsp. finely chopped Parsley
  11. 2 tbsp. sun dried Tomato, for garnish

Directions

  • Cut a 2 inch deep cross in the eggplant at the bottom, and stuff the garlic.
  • Rub 2 tbsp. olive oil around the eggplant.
  • Slow roast on fire for 15-20 minutes,turning it around at frequent intervals.
  • Make sure all sides are roasted. (Alternatively you can roast the eggplant in a preheated oven at 180 degrees C for 20-30 minutes).
  • Remove from oven, fire, and cool it on a plate.
  • Discard the skin and scoop out the flesh with a spoon.
  • Move it into a large mixing bowl. (Strain out the liquid/water, if any).
  • Mince the flesh and add the remaining ingredients, mix them well.
  • Serve with with breads of your choice or as a filling in wraps or sandwiches.
  • Good to use for 2 days if refrigerated.

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