Recipe: Eggplant Caviar

I like to serve this with pita chips or with cut up vegetables.  Any extra will be great spread on a toasted bagel for breakfast or a light lunch.  It will keep for up to three days covered in the fridge. Happy Cooking!

Eggplant Caviar

1 pound of eggplant                           juice of 1 lemon (1/3 cup from the bottle)

3 garlic cloves                                    Salt

¼ cup tahini                                      Olive oil

Fresh parsley or cilantro                     veggies or pita bread to accompany

1.)    Slice the eggplant into rings.  Bake in an oven set at 425* for 20 minutes or so.  You want the eggplant to get soft and slightly burned. Let cool.

2.)     Place the cooked eggplant in the bowl of a food processor along with the garlic and tahini. Puree. Season with salt and lemon juice.

3.)    Place in a serving bowl. Make a well in the top of your puree. Fill the well with olive oil and serve.  I usually place the veggies and pita triangles around the bowl and people help themselves.