Eggplant Caviar (Caviar d’aubergines)

With fish roe caviar scarce or non-existent, Natasha Wrangel-Betsky, Russian-born Montrealer, replaces it with this “poor man’s caviar”, Eggplant Caviar, a recipe she inherited from her grandmother. She serves it on blini or black Russian bread, or uses it to fill miniature pita breads. Some recipes call for minced garlic sautéed with parsley and seasoned with lemon juice, she says. She sometimes roasts a red bell pepper alongside the eggplant and combines it with the cooked eggplant.
Essential accompaniment is your best vodka!

Caviar d’aubergines (Eggplant Caviar)

2015-03-17 15:42:45

Serves 8

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Ingredients

1. 1 large eggplant, about 20 ounces (650 g)
2. 2 tablespoons (30 mL) olive oil
3. 1 large onion, finely chopped
4. 8 ounces (250 g) Roma or plum tomatoes, peeled, seeded, coarsely chopped
5. ½ teaspoon (2 mL) salt
6. Freshly ground pepper
7. 4 tablespoons (60 mL) chopped, flat-leaf parsley

Instructions

1. Using a sharp knife, make small cuts all over the surface of the eggplant. Place in a baking pan and bake in an oven preheated to 350 degrees F (180 C) until tender to the touch, 30 to 45 minutes.
2. In a large, heavy frying pan, heat oil and sauté onions over medium heat until they turn golden. Add tomatoes and continue cooking until the liquid evaporates, about 10 minutes, stirring often. Set aside.
3. When eggplant is cooked, cut it in half along the length and use a large spoon to scoop out the flesh. Combine with the cooked vegetables, season with salt and pepper to taste, and mash with a potato masher.
4. Continue cooking, stirring often, just until the mixture is thick but not dry, about 20 minutes.
5. Place in a bowl and chill.
6. Serve with a sprinkling of parsley.

By Natasha Wrangel-Betsky

Julian Armstrong https://www.julianarmstrong.com/