Eggplant Caviar Style
Ingredients:
2 medium eggplants, about 1 lb each
4 Tbsp fresh squeezed lemon juice
1/2 cup chopped fresh parsley
4 garlic cloves, crushed through a press or finely chopped
6 to 12 drops of Tabasco sauce (preference)
Salt and freshly ground black pepper to taste
Wrap the eggplants in aluminum foil and bake in a 400F (200C) oven for one hour, until very soft. Unwrap carefully and allow the eggplants to cool before handling.
Scrape the softened eggplant out of the skins and place in a food processor or blender. Add the remaining ingredients and puree until smooth.
Transfer to a serving bowl and chill in the refrigerator for at least 2 hours. Taste and adjust the seasoning if necessary. Serve cold as a dip with crackers, or as a spread on melba toast or thinly sliced bread.
Serves 8 hungry farmers.
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