Do I have your attention now? Yes, that’s an arresting recipe title, but the season of backyard garden eggplant will soon be upon us, and this dish promises to be a great one. No, it has no goat cheese in it, but you could use goat cheese to garnish or finish it…why not?!
2 globe eggplants, about 2 pounds
3 Tbsp extra virgin olive oil
6 garlic cloves, unpeeled
2 sun-dried tomatoes, packed in oil, drained and finely chopped
2 tsp balsamic vinegar
Salt and pepper
Red wine vinegar
1 Tbsp coarsely chopped Italian parsley
Preheat oven to 375 degrees F. Cut egplant in half lengthwise, brush the cut side lightly with olive oil, and place on baking sheet, cut side down. Place the garlic on the baking sheet with the eggplant and brush lightly with oil. Bake until eggplant is very tender and the garlic is soft, about 35 minutes. Set eggplant in colander to drain, and when cool, peel away the skin. Squeeze the roasted garlic from its skin and chop.
Chop eggplant by hand or in a food processor and toss it with remaining olive oil, sun-dried tomatoes, garlic, balsamic vinegar, 3/4 tsp salt and a few pinches of pepper. The flaor of the caviar will develop as it sits, so set it aside for an hour before serving. Taste the caviar and adjust with salt, pepper and a splash of red wine vinegar. Sprinkle with parsley just before serving, on toasted baguette slices, crackers, pita bread or focaccia.
This recipe gratefully borrowed from Fields of Greens cookbook!