If you’re looking to impress company with a delicious vegetable appetizer, how does Eggplant Caviar sound? Fancy right? It’s a much easier recipe than the name implies.
Wash and dry the eggplant. Place on a baking sheet and bake in a 400° oven for around 45 minutes, or until the skin is browned and split. Turn several times.
Peel the eggplant, then chop with the onion until very fine. Season with the salt and pepper; beat in the olive oil. Mix in the lemon juice and parsley.
Taste for seasoning. Serve with buttered pumpernickel (find fresh bread or recipe ingredients at the Duncan Farmer’s Market).
Makes about 2 1/2 cups.