Eggplant Caviar
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inspiration: This fantastic classic Russian dish is great any time of the year. We like it on a hearty black bread with sour cream and caviar or as a dip for veggies.
ingredients:
- 3 eggplants, medium-large
- 3 - 4 tbsp. butter
- 1 - 2 large onions, finely chopped (about 3 cups)
- 8 cloves garlic, minced
- 1 small can tomato paste
- 3 - 4 tbsp. sugar (to taste)
- 3 - 4 tbsp. red wine vinegar (to taste)
- 1 cup cold water
- salt and pepper, to taste
- juice of 1 lemon
- 4 tbsp. dill, finely chopped
- 4 tbsp. parsley, finely chopped
method: Heat oven to 350°. Pierce eggplants with fork and place on cookie sheet and bake for 2 hours or until eggplants are soft and tender. Cut eggplants in half and scoop out meat.
Heat butter in a large pan and sauté onions on medium heat until nice and soft and almost caramelized, about 20 minutes. Add garlic and cook for another 5 minutes till nice and fragrant and add eggplant. Cook eggplant, onions, and garlic for about 10 minutes, while breaking up any strands with a wooden spoon, salt and pepper lightly.
Add tomato paste, sugar, vinegar, and water. Simmer for aprox. 30 minutes on low to medium heat till eggplant is smooth and fibers have broken down from heat and acid and water has cooked out slightly. Taste for seasonings and adjust as needed. Remove from heat and add lemon juice, dill and parsley. Cool and serve cold.
entertaining notes: Can be made ahead and stored covered in the fridge for up to 3 days.
Yields: About 4 cups.
