Eggplant Caviar served with Melba Toast
I can't say enough good things about The Georgian Feast by Darra Goldstein (which has lately become my cooking bible). As the author notes, this eggplant preparation is native not to Georgia but to the Caucasus region in general. The "caviar" may be spread on slices of black bread, crackers or used as a dip with chips of your choice.
2 large eggplants
1 onion, peeled and finely chopped
1/2 cup olive oil
1 green pepper, cored, seeded, and finely chopped
3 garlic cloves, peeled and crushed
3 large tomatoes, peeled and finely chopped (or one 28 oz can plum tomatoes, drained and finely chopped)
1 tsp honey
1 Tbs salt
juice of 1 lemon
I am slightly changing Darra's directions here...
Trim the ends from the eggplants, cut them in half lengthwise and scoop out the seeds (these eggplants will make a delicious dish with cheese and yogurt). Chop the pulp with seeds finely.
Saute the onions and garlic in olive oil. Add green pepper, cook for 10-15 more min. Add the eggplant pulp with seeds, tomatoes, honey, salt and pepper. Bring to boil, cover and reduce the heat to low. Simmer for about 1 hour.
Stir in lemon juice.
This is optional: after the "caviar" cools off, you can make it a paste by blending it in a food processor.
click HERE to see how to make Eggplant with Cheese and Yogurt