REC - Poor Mans Caviar - RFC Cookbook page 7

rec.food.cooking - cookbook - page 7
Appetizers & Beverages

Poor Man's Caviar (Aubergine Caviar)

2 medium aubergines (eggplants)
2 cloves garlic
1 medium onion, chopped
2 medium tomatoes, peeled, seeded and chopped
1 tablespoon (optionally) each of parsley, chervil and tarragon,
minced
5-6 tablespoons olive oil
a bit of red wine vinegar or lemon juice
salt and pepper to taste

Preheat the oven to 180C (350F). Bake the aubergines for about 35
minutes or longer until they are soft and their skin is charred. To
peel, plunge them into cold water and the skin will come off easily.
Alternatively, remove the flesh with a spoon. Discard the seeds. Put
into
the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to not quite a puree-like
consistency and putting in the next component after chopping the
previous one. The 'caviar' should be a tiny bit chunky, not too
smooth. (The classic method is to chop everything by hand, of course.)
Remove everything from the food processor to a mixing bowl and add 4
tablespoons of olive oil, vinegar, salt and pepper and, optionally,
the minced herbs. Mix together thoroughly. Heat the remaining olive
oil in the skillet over moderate heat and pour in the aubergine
mixture. Bring to the boil, stirring constantly, then turn the heat to
low and simmer until excessive moisture has evaporated. If necessary,
add more salt, pepper and vinegar (or lemon juice). Transfer the
'caviar' to a bowl and chill until ready to serve. Serve with crusty
bread.

Source: Victor Sack - Germany