Eggplant Caviar (Reader Recipe from Nora Kogan) | Real Simple Recipes

By DrChef

Prep time: 20 minutes
Total time: 1 hour and 20 minutes

Ingredients

• 1 large eggplant (about 1 1/2 pounds)
• 1/2 small onion, finely chopped (1/4 cup)
• 1 clove garlic, finely chopped
• 2 tablespoons chopped flat-leaf parsley, plus more for serving
• 1 tablespoon olive oil
• 1 teaspoonred wine vinegar
• 1 tablespoonmayonnaise (optional)
• kosher salt and black pepper
• Pumpernickel bread and cut-up vegetables, for serving

Preparation

Step 1

Heat oven to 400 F. Using a fork, prick the eggplant all over. Place on a foil-lined baking sheet and roast until very tender, 50 to 60 minutes.

When the eggplant is cool enough to handle, halve it lengthwise and scrape out the flesh, discarding the skin. Finely chop the flesh and transfer it to a large bowl.

Add the onion, garlic, parsley, oil, vinegar, mayonnaise (if using), teaspoon salt, and teaspoon pepper and mix to combine.
Sprinkle with additional parsley and serve with the bread and vegetables, if desired.