Eggplant Caviar

Is it just me, or do certain recipes or ideas circle the blogosphere (NOT Blagosphere tehehe) every couple months? For a while it was kale chips, then I saw a billion recipes for eggs poached in tomato sauce (which I’m still trying to find the time to make), and lately, I’ve seen quite a few recipes for Eggplant Caviar.

Say what?

Really, this is just a fancy name for an eggplant dip that is not baba ghanoush (though really, it’s not that much different). It’s great because roasting the eggplant over a flame imparts this real smoky flavor into the dish. I personally love eggplant, but I think this might be a good recipe for those of you who are skeptical about this giant purple vegetable. It works with any variety of eggplant, so scoop up whichever one looks the coolest at the market.

Eggplant Caviar

3-4 medium size eggplants, any variety works
juice of one lemon
lemon zest from said lemon
handful of Italian parsley
1-2 tablespoons olive oil
handful of fresh tarragon leaves
salt and pepper

Cut the eggplant into manageable slices – about an inch thick. Over a grill or gas flame, char the eggplant slices until slightly blackened. (If you don’t have a grill or gas stovetop, just pop them in the oven.) Place the charred eggplant slices on an oiled baking sheet and bake at 425 for ~25 minutes or until very soft. Let cool, then remove the charred skins like you would on peppers or tomatoes. Place the soft innards in a food processor with the rest of the ingredients and pulse until you get a smooth consistency. If you want it to actually look like caviar, let the mixture remain a little chunky so that the seeds remain in tact. Serve with crusty bread and a nice soft goat cheese.