Aubergine Caviar (Poor Man's Caviar)

This type of 'caviar' is to be found in almost all of those countries
where the aubergine is as popular as the cabbage is in Britain.

2 fairly large aubergines

Generally the aubergines are cooked over charcoal until their skins are
slightly burnt and peel easily. This gives the 'caviar' a slightly burnt
flavour. However, where it is not easy to burn the skins over charcoal,
try roasting them in a hot oven.
Peel and coarsely chop up the flesh.

1 medium grated onion
1/2 green pepper to taste (capsicum)
1 tomato peeled, seeded and chopped
salt and pepper
olive oil

Do not use more then half a medium-sized pepper. Remove the pith and
seeds and chop the rest very finely. (I put the pepper into cold water to
remove any bitterness, but this is a matter of personal taste). Heat a
small quantity of olive oil, add the onion and fry until the onion
is pink-brown. Add the tomato, the chopped pepper, salt and pepper and
cook gently until the mix is very soft. Rub this through a sieve. Mash
the aubergine until smooth. Mix with the remaining ingredients and when
completely blended, put the mix in a dish until it is cold. Serve as a
salad, with chunks of dark bread to be used as a scoop.

Another method is to chop and mash the aubergine as above, mix with salt
and pepper, some finely chopped dill and enough olive oil and lemon juice
to make a smooth consistency, rather like a very thick mayonnaise.

Brought to you by

Bernhard
chef.at.home


--
Rec.food.recipes is moderated by Patricia D Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/