Eggplant Caviar With Tapenade

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• 1 large eggplant
• 3 tablespoons finely chopped onions
• 1/3 cup chopped tomato
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh basil
• 1/2-1 teaspoon minced garlic
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1/4 teaspoon salt, to taste
• 1/4 teaspoon pepper, to taste
• french bread, sliced toasted
• 3/4 cup greek olive, pitted and finely chopped
• 2 anchovy fillets, chopped
• 1 tablespoon capers
• 1 tablespoon olive oil
• 2 teaspoons dijon mustard

Recipe

• 1 to make tapenade: mix together all the ingredients and set aside.
• 2 to make caviar: prick the eggplant with a fork several times.
• 3 put eggplant on a baking sheet.
• 4 bake at 450° for 20 minutes or until skin starts to darken and pulp feels soft.
• 5 let eggplant cool.
• 6 peel the eggplant and chop into coarse chunks.
• 7 in a large bowl, mix together the chopped eggplant and the next 9 ingredients.
• 8 adjust seasoning to taste.
• 9 serve the caviar with tapenade and toasted french bread.