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