Eggplant Caviar
Serving Size / Yield
Ingredients
- 1 lg. portobello mushroom, lightly rinsed and stemmed
- 1 1-lb. lg. eggplant
- 2 Tbs. chopped fresh parsley
- 2 Tbs. toasted pine nuts
- 1 sm. garlic clove, minced
- 2 Tbs. olive oil
- salt
- pepper
- toasted bread
Directions
Place a rack at the center of the oven. Preheat oven to 450 degrees. Line a small baking pan with foil. Brush the mushroom lightly with oil. Place the mushroom and eggplant in pan. Pierce the eggplant skin in several places with a fork. Bake 20 minutes or until the mushroom is tender when pierced with a fork. Remove the mushroom. Turn eggplant and cook 20 minutes more.
Remove eggplant from oven. Let cool, then remove the stem and cut eggplant in half lengthwise. Place it in a colander to drain and cool completely. Scoop out the eggplant flesh and discard the skin. Chop the eggplant and mushroom and place them in a large bowl. Stir in parsley, pine nuts, garlic, oil, salt and pepper to taste. Scrape the mixture into a serving bowl. Serve with toasted bread.
