Kalmia > wrote:

> (Victor Sack) wrote:
>
> > Poor Man's Caviar
>
> Is this a dish or nickname?

It is aubergine "caviar", one of the many Russian vegetable "caviars".
It is perhaps the most popular one, alongside the vegetable-marrow
caviar. Here is my recipe, from the rfc cook.book, p. 7.

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 180°C (350°F). 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 teaspoon. Discard the seeds.
Put into the food processor one after another: garlic, then onions, then
tomatoes and then aubergines, chopping them to a not quite purée-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 the excessive moisture in the pan 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.

Victor