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Sunday, November 13, 2016

Mock Caviar

1 large eggplant
1 tbsp olive oil
1 medium onion, chopped
1 medium rib celery, chopped
1 medium bell pepper, chopped fine
¼ cup chopped garlic
3 tbsp chopped parsley
¾ tsp salt
1 tsp black pepper
½ tsp dried basil
2 medium tomatoes, chopped

Preheat oven to 350° Bake eggplant whole in oven until soft. Let cool,
In a saucepan, simmer vegetables in olive oil until tender. Cut eggplant in half lengthwise and scoop out the eggplant meat. Add "meat" to the vegetables and stir. Let the eggplant and vegetables cook until thickened to a soft paste. Add seasonings. Stir until well-combined. Mound "caviar" into a serving bowl.
Serve cold or at room temperature with blini [or table water crackers] and Champagne [or beer]

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