hey forgive the exalted name of this simple dish.
Like its black-eyed pea cousinTexas caviar, “eggplant caviar” has nothing to do with salty sturgeon eggs.
It is so named I suppose for several reasons.
Elise Bauer
It’s not remotely fancy, but one can pretend, right?
(I got my wish the following week when we made another batch together.
Amen for recipe testing.)
Elise Bauer
It looks likebaba ganoush, but without the sesame tahini.
Just roasted eggplant, roasted red bell pepper, garlic, basil,balsamic vinegar, and olive oil.
Slice the eggplants in half lengthwise.
Elise Bauer
Poke the skin sides of the eggplants with the tines of a fork all over.
Line a sheet pan with foil.
Spread 2 tablespoons of olive oil over the bottom of the sheet pan, and sprinkle evenly with salt.
Elise Bauer
Place the eggplants cut side down on the foil lined pan.
Place in oven and cook for 35 minutes, or until completely cooked through and very soft.
Brush the cut side with olive oil and sprinkle with salt.
Elise Bauer
Grill cut side down until lightly browned and cooked all the way through.
If the eggplants brown too quickly, turn them over and finish the cooking on the skin side.
Once the eggplants have cooled to the touch, peel off the tough outer skin and discard.
While the eggplant is roasting in step 1, roast the red bell pepper.
There are three ways in which you’ve got the option to do this.
Coat the bell pepper lightly with olive oil first.
OR you’re free to grill on high direct heat, turning, until blackened on all sides.
Once the bell pepper has cooled to the touch, peel off the charred outer skin.
Remove the stem and seeds.
Place garlic, peeled eggplant, peeled roasted bell pepper in a food processor and pulse until smooth.
Transfer the eggplant mixture from the food processor into a large bowl.
Whisk in the olive oil, balsamic vinegar, salt, minced basil, and pepper.
Serve with crackers, pita chips, crostini toasts, or for gluten-free option celery or cucumber sticks.
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