Monday, February 15, 2010

New Jewelry + Eggplant "caviar" recipe

I hope everyone had a great Valentine's Day! Ours was adorable. Nothing fancy, just an overall great day. Well, the Eggplant Caviar I mentioned last week, but hadn't tried yet - turned out great. It's soooo good. So, here's the recipe and below it, a couple notes about my small adaptations:

Eggplant Caviar
2 medium eggplants
2 large cloves of garlic
1 medium onion, outer skin removed, but left whole
2 TBSP olive oil
2 TBSP fresh squeezed lemon juice
1 TBSP tomato paste
1 tsp balsamic vinegar
1/8 tsp cayenne (or to taste)
Salt and pepper to taste
Assorted vegies and bread for dipping

Preheat oven to 400. Cut a slit into the fattest part of each eggplant and stick in a clove of garlic in each. Rub the eggplant and onion with 1 TBSP of the olive oil. Roast the eggplants and onion on a baking sheet for about 40 minutes, rotating frequently, until the eggplants are collapsed and the onion brown. When done, cut the eggplants lengthwise and lay cut side down on several layers of paper towels to drain. When cooled enough to touch, peel the skin off and cut in quarters. Cut the onion in quarters too. Puree the onion and eggplant in a food processor. Add the rest of the olive oil, lemon juice, balsamic vinegar, tomato paste, cayenne, salt and pepper and puree until very smooth. Check for seasoning and serve with bread and/or vegies. It's good warm or cold.

**I didn't have tomato paste, so I added about 1.5 TBSP of balsamic instead of just 1 tsp. I also added a bit more lemon juice and a little more olive oil since it was lacking depth without the tomato paste. But, it turned out wonderfully! YUM! Next time, I will add a couple more garlic cloves in the eggplants - the roasted garlic was outstanding!!

And, last but not least, a few more pieces of jewelry to share. The first 2 are already in My Etsy Shop, the other 2 should be listed today or tomorrow.

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