Egglplant Caviar (Turkish Style) |
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Prep Time: 5 Minutes Cook Time: 50 Minutes |
Ready In: 55 Minutes Servings: 6 |
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An accompaniment to grilled meats or as a spread for toasted slices of pita or baguette Ingredients:
3 medium eggplants |
2 garlic cloves, minced |
2 tablespoons extra virgin olive oil |
2 tablespoons fresh lemon juice |
2 tablespoons plain yogurt |
1 dash nutmeg |
Directions:
1. Lightly rub whole eggplants with cooking oil and pierce their skins in two or three places with a fork to keep them from exploding.
2. To roast the eggplants on a grill, place them directly over very hot coals for 10-15 minutes, turning occasionally. When skins turn black (not charred or blistered), position the eggplants away from the fire and continue to cook until very soft, 20-25 minutes. Or, roast the eggplants in a 400 degree oven for about 45 minutes.
3. Slice cooled eggplants in half lengthwise. Using a large spoon, scrape the inside flesh into the bowl of a food processor or a blender.
4. Add remaining ingredients and blend until creamy.
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