Eggplant Caviar

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   Cut in half lengthwise: 2 medium eggplants.

   Step 3

   Sprinkle the cut surfaces with: Salt, Fresh-ground black pepper, Olive oil.

   Step 4

   Place cut side down on a baking sheet and roast until soft. Test for doneness at the stem end; the eggplant should be very soft. Remove from the oven and let cool. Scrape the flesh out of the skins into a bowl and stir vigorously to loosen into a purée.

   Step 5

   Add: 2 tablespoons fresh lemon juice, 1/4 cup olive oil, Salt, Fresh-ground black pepper, 1 garlic clove, peeled and pounded to a purée, 2 to 4 tablespoons chopped parsley or cilantro.

   Step 6

   Mix well and taste, adding more salt and lemon as needed.

2. Variations

   Step 7

   Use 2 tablespoons chopped mint in place of parsley or cilantro.

   Step 8

   Add 1/2 teaspoon crushed toasted coriander seeds. To toast, heat whole coriander seeds in a heavy pan over medium heat until slightly brown. Crush in a mortar and pestle or under a heavy pan.

   Step 9

   Add a pinch or two of dried chile flakes.

   Step 10

   For a smoky flavor, keep one eggplant whole and char it over hot coals or the open flame of a burner until tender. Cut in half, scrape out the flesh, and combine with the other ingredients.