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Home Sportsman's Kitchen

Eggplant Caviar . . .

This dish goes by several names, including "Poor man's caviar"
and "Provençal caviar."

2 medium eggplants, about 1 lb each
4 Tbs lemon juice
1/2 cup chopped fresh parsley
2 Tbs extra-virgin olive oil
4 garlic cloves, crushed through a press
Salt and freshly ground black pepper to taste

Wrap the eggplants in aluminum foil and bake in a 400F oven for one hour, until very soft. Unwrap carefully and allow the eggplants to cool before handling. Scrape the softened eggplant out of the skins and place in a food processor or blender.

Add the remaining ingredients and puree until smooth.

Transfer to a serving bowl and chill in the refrigerator for at least 2 hours.

Taste and adjust the seasoning if necessary.

Serve cold as a dip with crackers or crudites, or as a spread on pita bread or
thinly sliced bread.

Serves 8 as an appetizer.

A southeast Florida laid back beach bum and volunteer bikini assessor who lives on island time. 
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